4.8 from 15 votes
How to Cook Veal Liver (Calf Liver)
Learn how to cook tender veal liver slices (or calf’s liver) with caramelized balsamic onions, a simple recipe that tastes amazing!
Prep Time
15 mins
Cook Time
15 mins
Servings: 2
Calories: 541 kcal
Course:
Main Course
Cuisine:
German , American
Ingredients
- 300 g veal liver 2 large slices 10.5 oz
- 250 ml milk 1 cup
- 1 tablespoon all-purpose flour
- 3 tablespoons vegetable oil divided
- 250 g Red Onions 9 oz
- 1-2 sprigs rosemary
- ½ teaspoon thyme
- 1 teaspoon sugar
- 3 tablespoons balsamic vinegar
- 125 ml red wine ½ cup
- Fine sea salt and ground black pepper
Instructions
- Soak the liver: Cut the long slices into four smaller pieces. Place the slices in a shallow bowl. Cover them with milk and soak them for about 30 minutes and up to one hour.
- Prepare onions: Halve the onions and slice the halves. Finely chop the rosemary. Cook the onions during the last 15-20 minutes of the liver’s soaking time.
- Caramelize onions: Heat 2 tablespoons of vegetable oil in a large pan. Add the onions, rosemary, thyme, and a pinch of salt, and cook on low heat, often stirring, for about 10-15 minutes. They should be soft and slightly caramelized. Add the sugar, stir and let it caramelize gently, about 1-2 minutes until the sugar has a nice amber color. Don’t let the sugar burn.
- Flour liver: Cook the liver during the last 5-10 minutes of the onions’ cooking time. Place the flour on a large plate. Shake the liver slices gently to remove the excess milk. Turn them into the flour to coat it lightly all over. Shake gently again to remove the extra flour.
- Fry liver: Heat 1 tablespoon of the vegetable oil in a pan. Fry the liver on medium heat for 1 minute on each side.
- Deglaze the pan with the onions with balsamic vinegar and red wine. The mixture will thicken almost constantly. Stir well. If the liquid reduces too quickly, add another small splash of wine.
- Add the veal liver slices and reheat them gently for about 1-1 ½ minutes per side. Sprinkle them with salt and pepper
- Cooking time: Very thick liver slices might need 1 ½ to 2 minutes per side. Check the internal temperature with a digital meat thermometer; it should be 72°C/ 160°F.
Cup of Yum
Notes
- Only season the liver after cooking; if you add the salt before cooking, it will become rubbery.
- According to the USDA, internal beef organs should be cooked to 72°C/ 160°F, which is well done. However, in this case, the organs will be chalky and hard to swallow instead of tender and sweet. The compromise is only very slightly pink, not bloody, yet not completely brown.
Nutrition Information
Serving
2slices
Calories
541kcal
(27%)
Carbohydrates
27g
(9%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
13g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
501mg
(167%)
Sodium
1308mg
(55%)
Potassium
763mg
(22%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
58626IU
(1173%)
Vitamin C
11mg
(12%)
Calcium
53mg
(5%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 541
% Daily Value*
| Serving | 2slices | |
| Calories | 541kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 501mg | 167% |
| Sodium | 1308mg | 55% |
| Potassium | 763mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 58626IU | 1173% |
| Vitamin C | 11mg | 12% |
| Calcium | 53mg | 5% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.