Jul 13 2026
Restaurants›Triple B Restaurant›Liver & Onions Recipe

Liver & Onions Recipe

Inspired by Triple B Restaurant
Time1h
Serves4

Served tender with calves mashed liver sautéed potatoes with onions and seasonal vegetables.

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Ingredients

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Main Ingredients

Cooking Ingredients

Method

Preparation

  1. 1

    Prepare the Ingredients

    Peel the potatoes and cut them into even-sized cubes. Slice the onions thinly. If using fresh seasonal vegetables, wash and chop them into bite-sized pieces.

  2. 2

    Soak the Liver

    To reduce bitterness, soak the calves liver in milk for about 30 minutes. After soaking, remove from milk and pat dry with paper towels.

Cooking

  1. 3

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 15 minutes or until tender. Drain and set aside.

  2. 4

    Sauté the Onions

    In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté until they are soft and golden brown, about 8-10 minutes. Remove from the skillet and set aside.

  3. 5

    Cook the Liver

    In the same skillet, add the remaining 2 tablespoons of butter. Season the liver slices with salt, black pepper, garlic powder, and thyme. Sauté the liver over medium heat for about 3-4 minutes per side until browned but still slightly pink in the center. Do not overcook.

  4. 6

    Cook the Seasonal Vegetables

    In a separate pot, bring water to a boil. Add the seasonal vegetables and cook for 3-5 minutes until tender but still crisp. Drain and season with a pinch of salt and pepper.

  5. 7

    Combine and Serve

    On a serving plate, place a generous portion of mashed potatoes, top with the sautéed onions, and arrange slices of liver on top. Serve with the seasonal vegetables on the side.

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