Calf Liver, Apples and Onions

READY IN: 40mins
Recipe by mommyoffour

I love liver, but my kids do not. I have to come with different ways to get them to eat it. This is only way they will eat it. It does have a little different taste, but I think the apples and onions compliment the liver very nice.

Top Review by Buster's friend

My oh my - another sleeper keeper found in spite of the sifter! We LOVE your recipe! Doubles perfectly. Since we are all grown ups we added rubbed sage & thyme when sauteeing the onions & apples. After sauteeing the liver we added the additional seasoned flour & made a roux, using an additional cup of Chateau St. Michelle Chardonnay & apple cider to deglaze the pan into the dutch oven we reduced the original cider/wine/beef base & water in. Did add some sliced late season red peppers as well.
Now, I have to say, we love liver on its own, liver & onions & Norman food - this recipe is right at the top for our favorite liver recipes. Can serve this one to company! Served with thick cut egg noodles tonight but want to try with mashed potatoes soon. Given we have a whole beef liver to eat this winter, this recipe is definitely on the rotation! Thank you mommyoffour for a very sophisticated fall recipe!

Ingredients Nutrition

Directions

  1. Saute onion and apple sliced in 4 T. butter until limp.
  2. Remove and set aside.
  3. Dust liver in flour.
  4. Season to taste.
  5. Brown in remaining 4 T. butter for 4 minutes on each side.
  6. Remove and set aside.
  7. Add wine and apple cider.
  8. Reduce to half.
  9. Add flour to water and beef base.
  10. Mix well.
  11. Add onions and apples.
  12. Heat thoroughly.
  13. Add liver and heat untilmeat is heated through.
  14. Serve immediately.

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