Sauteed Calf's Liver with Onions, Lemon and Sage

1. 1

   In a large, heavy saucepan, heat 1/4 cup of the olive oil until shimmering.

2. 2

   Add the onions and cook over moderate heat until softened and lightly browned, about 10 minutes.

3. 3

   In a large pie plate, season the flour with salt and pepper.

4. 4

   Dredge the slices of liver in the flour, shaking off any excess.

5. 5

   In a large skillet, heat the remaining 1/4 cup of olive oil until shimmering.

6. 6

   Add the liver slices and cook, turning once, until browned and just cooked through, about 5 minutes.

7. 7

   Transfer the liver to a platter, cover loosely with foil and keep warm.

8. 8

   Pour off any excess oil from the skillet.

9. 9

   Add the stock and boil until reduced by half, about 5 minutes.

10. 10

    Add the onions, sage and lemon juice and cook for 2 minutes; season with salt and pepper.

11. 11

    Spoon the onion-and-lemon sauce over the liver and serve.

* Per serving · 4 servings · Values may vary.

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