1⁄4 cup flour

1⁄2 teaspoon salt

1⁄8 teaspoon pepper

1 lb calf liver

2 Tbsp Butter

2 cups thinly sliced onions

1 1⁄2 cup beef stock

3 Tbsp Butter (To Brown Liver)

Cajun/Creole seasoning like Tony’s or slap ya mama!

1 Tablespoon corn starch (if needed)

1 tablespoon minced Italian parsley if desired


Combine flour, salt and pepper in bag.

Slice the liver into 1 inch strips and shake in bag of seasonings to coat. Remove liver from bag and let rest on single layer on wax paper.

Heat skillet with 2 Tbsp of butter.

Saute the onions on medium heat until tender and glossy.

Transfer onions to side dish and sprinkle with Cajun seasoning. Turn up heat.

Return skillet to med-high heat, add 3 tablespoons butter.

Add liver strips and sear on each side until until brown.

Remove liver and onions from pan and plate.


Add 1/2 cup beef broth to deglaze pan. Add a layer of half the onions, layer liver and top with other half the onions.

Add 1 cup beef broth and cover and simmer 30 minutes until done. Liver is moist and tender. If broth is too thin, remove liver and onions, add a tablespoon corn starch and simmer to reduce.

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