Sliced Calf's Liver with Golden Onions

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This classic dish of pan-fried calf's liver with golden onions is a nutrient-dense choice for anyone looking for a satisfying, savoury meal. By slicing the liver thinly and searing it quickly, you maintain a tender, buttery texture that contrasts beautifully with the sweetness of the slowly softened onions. It is a sophisticated yet simple supper that celebrates high-quality ingredients and traditional cooking techniques.

As a diabetes-friendly recipe, this meal is naturally low in carbohydrates and rich in essential vitamins and iron. The lightly reduced pan juices create a natural sauce that ties the elements together without the need for heavy thickeners. Serve it alongside a generous portion of steamed leafy greens or roasted root vegetables for a balanced and wholesome midweek dinner that feels truly indulgent.

Ingredients for Sliced Calf's Liver with Golden Onions

450g piece calf's liver
350g onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 cucharada de perejil fresco de hoja plana picado

How to make Sliced Calf's Liver with Golden Onions

Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.

Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.

Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.

Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.