DinnerMain Course

Liver Deluxe

Name: Liver Deluxe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g calf's liver sliced into 1 cm thick pieces; 0.25 cup all-purpose flour; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp unsalted butter; 1 pcs yellow onion chopped; 150 g cremini mushroom sliced; 0.25 tsp garlic powder; 240 ml beef broth; 1 tbsp fresh parsley chopped (optional)

Tender calf's liver is lightly dredged in flour and pan-seared to create a golden crust. It's then simmered in a savory sauce of sautéed onions and mushrooms for a rich and comforting main course.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 263 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gcalf's liver, sliced into 1 cm thick pieces
0.25 cupall-purpose flour
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspunsalted butter
1 pcsyellow onion, chopped
150 gcremini mushroom, sliced
0.25 tspgarlic powder
240 mlbeef broth

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

tongs · plate · shallow dish · large skillet · knife · cutting board

The method

Step by step

1
In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
About 1 min
Cook’s note: Using a shallow dish makes it easier to coat the liver evenly.
2
Pat the liver slices dry with paper towels, then dredge each piece in the seasoned flour, making sure to coat all sides. Shake off any excess flour.
About 3 min
Cook’s note: Drying the liver helps the flour adhere better and ensures a crispier sear.
3
In a large skillet over medium-high heat, melt half of the unsalted butter.
About 2 min
4
Carefully place the floured liver slices in the hot skillet without overcrowding. Sear for 1-2 minutes per side until golden brown, working in batches if necessary.
About 5 min
Cook’s note: Don't overcook the liver at this stage; it will finish cooking in the sauce.
5
Remove the seared liver from the skillet and set it aside on a plate.
About 1 min
6
Reduce the heat to medium and add the remaining unsalted butter to the skillet.
About 1 min
7
Add the chopped yellow onion and sauté for about 5 minutes, until softened and translucent.
About 5 min
8
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, until they have released their moisture and started to brown.
About 7 min
Cook’s note: Allowing the mushrooms to brown develops a deeper, more savory flavor.
9
Stir in the garlic powder and cook for 30 seconds until fragrant.
About 1 min
10
Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits.
About 1 min
Cook’s note: This process, called deglazing, adds a lot of flavor to your sauce.
11
Return the seared liver slices to the skillet, nestling them into the sauce. Bring to a simmer.
About 2 min
12
Reduce the heat to low, cover the skillet, and let it gently simmer for 10-15 minutes, or until the liver is tender and cooked through.
About 15 min
Cook’s note: Avoid boiling, as it can make the liver tough.
13
Garnish with optional fresh parsley and serve immediately.
About 1 min

Per serving

Nutrition

71%Score

Calories: 262.6kcal
Protein: 25.8g
Carbs: 17.1g
Fat: 11g
Fibre: 1.4g
Sugar: 2.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat in a covered skillet over low heat until warmed through, adding a splash of broth if needed.