Calf's Liver With Sage Recipe

Name: Calf's Liver With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices calf's liver, about 1 1/4 pounds; 1/4 cup instant flour for dredging; 1 tablespoon olive oil; 3/4 cup finely chopped onions; Salt and freshly ground pepper to taste; 1 tablespoon vegetable oil; 2 tablespoons butter; 2 tablespoons finely chopped fresh sage or 1 tablespoon dried; 2 tablespoons Cognac; 2 tablespoons chopped parsley

Servings: persons

1
Remove any tough arteries from the liver.
2
Slice it into very fine julienne strips.
3
Dredge lightly in the flour, shaking off the excess.
4
Heat the olive oil in a small nonstick skillet and add the onions.
5
Toss and stir.
6
Add salt and pepper.
7
Cover and cook 10 minutes over medium heat without browning.
8
The onions should be quite soft.
9
Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer.
10
Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides.
11
Drain the liver in a colander.
12
Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions.
13
Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes.
14
Sprinkle with Cognac and ignite it.
15
Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices calf's liver, about 1 1/4 pounds, 1/4 cup instant flour for dredging, 1 tablespoon olive oil, 3/4 cup finely chopped onions, and more.

Yes, Calf's Liver With Sage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calf's Liver With Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions