Calf's Liver with Bacon and Onions
4.9
(30)
Active Time
35 minutes
Total Time
35 minutes
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Ingredients
4 servings
Preparation
Step 1
Soak liver in milk in a bowl 20 minutes.
Step 2
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
Step 3
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Step 4
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Step 5
Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
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Reviews (30)
Back to TopSo delicious. !!!!!
cherylrice77
woodland hills, California
7/22/2019
A great standard recipe that allows the quality of great calf's liver shine through. Mine came from a local farmer who does things right!!
Einer2
Hilliard, OH, USA
3/7/2014
Very good, but missing something. I added sage and finished browning the onions after the liver had cooked, so I could soak up those tasty brown bits. This is a good recipe for a super-quick weekday meal, but if I had more time I definitely prefer the Sauteed Calf's Liver with Red Wine Vinegar recipe on here.
mayhem1113
Alberta
11/2/2010
My family is one of few that love this dish. I made this for my mom - she hadn't had liver & onions for years! It brought back childhood memories for all of us!
Anonymous
Hailey, Idaho
11/29/2003
There really isn't anything to the recipe. It's easy to prepare and taste great. I'm a big liver and onions fan and what made this different, was the soaking in milk. A definite keeper.
Anonymous
Harrison, New Jersey
10/31/2003
