Brandied Calf Liver and Onions

⏱ 24 mins 🍽 4 serving(s) 🏷 Beef Organ Meats

This recipe transforms calf liver into a flavourful meal. Thin slices are coated in seasoned flour and pan-fried until golden. They are then served with soft onions, plump raisins, and crisp bacon, all brought together with a quick sauce of brandy and cider vinegar. It offers a special taste and is an excellent source of dietary iron.

Brandied Calf Liver and Onions

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 1 lb calf liver, sliced thin
  • 3 slices bacon
  • 1 onion, sliced into rings
  • 1/2 cup raisins
  • 2 tablespoons brandy
  • 1 tablespoon cider vinegar

Method

  1. Mix the flour, pepper, and salt together on a sheet of wax paper.
  2. Coat the slices of calf liver in the prepared flour mixture.
  3. Place the bacon in a large non-stick skillet and cook it until crisp.
  4. Transfer the cooked bacon to a paper towel to drain, then crumble it once cooled.
  5. Add the floured liver to the bacon drippings in the pan, cooking in batches if needed for about 1 1/2 minutes on each side until golden brown.
  6. Move the cooked liver to a serving platter and keep it warm.
  7. Put the sliced onion rings into the same skillet and cook for about 3 minutes until softened.
  8. Mix in the raisins, brandy, and cider vinegar, then cook the mixture for one minute.
  9. Stir the crumbled bacon into the onion mixture, then pour it all over the waiting liver.
  10. Serve the dish hot.

Nutrition (per serving)

Sodium92200 mg

Recipe details

CategoryBeef Organ Meats
AuthorPatricia Manson