Calf Liver Recipe

Prepare the Liver

Rinse the calf liver under cold water and pat it dry with paper towels. Slice the liver into thin pieces, about 1/4 inch thick.

Season and Coat

In a shallow dish, mix together the flour, salt, and black pepper. Dredge each piece of liver in the flour mixture, shaking off the excess.

Cook the Liver

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the liver slices, cooking for about 2-3 minutes on each side until browned and cooked through. Remove the liver from the skillet and set aside.

Make the Gravy

In the same skillet, add the remaining butter and the chopped onion. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add Liquid

Stir in the broth and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook for about 5 minutes, allowing the gravy to thicken slightly.

Combine and Serve

Return the liver to the skillet, spooning the gravy over the top. Cook for another minute to heat through. Garnish with chopped parsley and serve warm.