German Style Calves Liver Recipes

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Steps:

• Over medium heat, fry the Speck or bacon.
• Add the onion and sauté until soft and transparent.
• Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
• Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
• German Traditional Cooking.

Steps:

• Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
• Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
• Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
• When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

Steps:

• 1. In a pie plate, combine soy flour, paprika, garlic salt and pepper set aside.2. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.3. In skillet over medium-high heat, sauté onion in butter for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Steps:

• 1. In a heavy 12-inch skillet melt 2 Tbsp. of the butter over moderate heat. Add the onions and saute 5 to 7 minutes, stirring often, until limp and golden; transfer to a large bowl and reserve.
• 2. Melt 2 more Tbsp. of the butter in the skillet, add the apples, and saute about 5 minutes, stirring often, until golden; transfer to a separate bowl and reserve.
• 3. Dredge the liver in the flour, shaking off any excess. Melt the remaining butter in the skillet over high heat and, as soon as it foams up and subsides, add half the liver and brown 2 to 3 minutes on a side, depending on whether you like liver rare or medium-rare. (I like mine well done, so I will cook longer, covered.)
• 4. Lift the browned slices to a heated platter and sprinkle each lightly with salt and pepper. Tent with foil to keep warm. Add the remaining liver to the skillet and brown as before. Transfer to the platter and season with salt and pepper.
• 5. Pile the onions and apples on top of the liver, sprinkle with the parsley and serve.

Steps:

• 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.

Steps:

• In a pie plate, combine flour, paprika, garlic salt and pepper set aside.Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Steps:

• To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.
• Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.
• Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.
• Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.