Sautéed Calf’s Liver and Onions

By Thom7747

Why This Recipe Works:

While developing our sautéed calf’s liver recipe, we noted that our ½-inch-thick calf’s liver pieces cooked in just two to three minutes (any longer and they turned gray and dry), so in order to get browning on the exterior, we found that we needed to heat the skillet for several minutes over high heat until good and hot. To get the onions for our calf’s liver recipe just right, we tried cooking them over various heat settings, determining that they had the best taste and texture when they were started over high heat and finished over medium heat.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 3 medium onions, sliced thin (about 4 cups)
• Salt
• 4 (1/2-inch-thick) slices calf's liver, (about 1 pound)
• Ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley leaves

Preparation

Step 1

1. Heat 2 tablespoons oil and 1 tablespoon butter in a large nonstick skillet over high heat. When the butter foams, add the onions and 1/4 teaspoon salt and cook until their juices are released, about 5 minutes. Reduce the heat to medium and cook until lightly browned and sticky, 10 to 12 minutes longer. Transfer the onions to a medium bowl and reserve.

2. Return the pan to medium-high heat, add the remaining tablespoon oil, and heat until shimmering. Season the liver liberally with salt and pepper and lay the pieces in pan. Cook until the first side is browned around the edges, 1 to 1 1/2 minutes. Flip the liver and cook on the second side until the edges are browned, 1 to 1 1/2 minutes. Transfer the liver to a plate and reserve.

3. To the warm skillet, add the remaining 2 tablespoons butter, lemon juice, parsley, and reserved onions. Toss to mix, stirring in any accumulated juices from the liver. Place the onions on a large platter or individual plates and lay the liver on top. Serve immediately.