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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Liver
Rinse the calf liver under cold water and pat dry with paper towels. Cut the liver into 1-inch thick slices and season both sides with salt and black pepper.
- 2
Slice the Onions
Peel the onions and slice them thinly. This will help them caramelize evenly.
Cooking
- 3
Coat the Liver
In a shallow dish, spread the all-purpose flour. Dredge each slice of liver in the flour, ensuring an even coating. Shake off any excess flour.
- 4
Sauté the Onions
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and sauté until they are soft and golden brown, about 10 minutes. Remove the onions from the skillet and set aside.
- 5
- 6
Make the Gravy
Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and reduce for about 5 minutes until slightly thickened.
- 7