Calves Liver with Bacon, Sauteed Onions, and Mustar

Name: Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces; 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold; 6 tablespoons minced shallots; 1/2 teaspoon salt; 3/4 cup red wine vinegar; 3/4 cup brown veal stock or chicken stock; 1/4 cup stoneground mustard; 6 (8ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices; Salt and freshly ground black pepper, to taste; 1 tablespoon unsalted butter; Sauteed Onions, recipe follows; 6 tablespoons (3/4 stick) unsalted butter; 3 small onions, thinly sliced across width; 1/2 teaspoon salt

Servings: persons

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

1
Fry bacon until crisp.
2
Drain on paper towels and reserve.
3
Melt 4 tablespoons butter in a medium skillet over moderate heat.
4
Cook shallots with salt until soft and nearly golden, about 3 minutes.
5
Add cooked bacon, stirring briefly to rewarm.
6
Add vinegar, turn the heat to high and reduce by half.
7
Add stock and reduce again by half.
8
Break remaining butter into small pieces and whisk into sauce until smooth.
9
Whisk in mustard and remove from heat.
10
Preheat grill or a dry skillet.
11
Season liver with salt and pepper.
12
Grill or saute in melted butter over high heat, about 3 minutes per side.
13
Arrange liver over a bed of Sauteed onions on individual serving plates and spoon on sauce.
14
Serve immediately.
15
Melt butter in a large skillet over high heat.
16
Reduce heat.
17
Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

997

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.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces, 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold, 6 tablespoons minced shallots, 1/2 teaspoon salt, and more.

Yes, Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce falls under the Meat & Poultry 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!

Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions