Sauteed Calf's Liver With Onions and Capers Recipe

Name: Sauteed Calf's Liver With Onions and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 thin slices calf's liver, about 1 1/2 pounds; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons olive oil; 2 cups thinly sliced onions; 1/4 cup corn oil; 3 tablespoons butter; ⅓ cup drained capers; 1 tablespoon red wine vinegar; 2 tablespoons finely chopped parsley

Servings: persons

1
Trim away and discard any tough membranes in the liver slices.
2
Cut the slices into thin strips about a quarter of an inch wide.
3
Sprinkle with salt and pepper and set aside.
4
Heat the olive oil in a small heavy skillet and add the onions.
5
Cook, stirring often, over moderately high heat about 10 minutes or until onions are golden brown.
6
Reduce heat as necessary.
7
Do not allow the onions to burn or they will be bitter.
8
When the onions are almost ready, heat a wide, heavy skillet and add two tablespoons of the corn oil.
9
When hot and almost smoking, add half of the liver strips.
10
Cook over high heat, turning the liver pieces so that they cook evenly.
11
Cook about three minutes.
12
Scoop out the pieces and transfer them to a warm serving dish.
13
Heat the remaining two tablespoons of corn oil.
14
When it is very hot, add remaining liver strips.
15
Cook as before.
16
Remove the liver and add to the initial batch.
17
Pour off all fat from the skillet and wipe it out thoroughly.
18
Return the skillet to the heat and add the butter and capers.
19
Cook, shaking the skillet and stirring, about one minute.
20
Add the liver and onions.
21
Stir to blend well.
22
Cook until thoroughly hot.
23
Sprinkle with the vinegar and toss about 15 seconds.
24
Add salt and pepper to taste.
25
Sprinkle with chopp edparsley and serve.

206

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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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: 6 thin slices calf's liver, about 1 1/2 pounds, Salt to taste, if desired, Freshly ground pepper to taste, 2 tablespoons olive oil, and more.

Yes, Sauteed Calf's Liver With Onions and Capers 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!

Sauteed Calf's Liver With Onions and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions