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    You are in: Home / Recipes / Calf Liver, Apples and Onions Recipe
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    Calf Liver, Apples and Onions

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    • on October 25, 2010

      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!

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    Nutritional Facts for Calf Liver, Apples and Onions

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.1
     
    Calories from Fat 257
    55%
    Total Fat 28.6 g
    44%
    Saturated Fat 16.3 g
    81%
    Cholesterol 438.4 mg
    146%
    Sodium 258.4 mg
    10%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 7.7 g
    30%
    Protein 23.7 g
    47%

    The following items or measurements are not included:

    calf liver

    sweet apple cider

    Detailed Nutrition Values About Nutrition Info

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