Delicious Calf's Liver

Wed, 15 Apr 2026 00:00:00 +0000

Instructions Link to heading

Clean the liver thoroughly, removing any blood vessels and membranes if this has not already been done.
Rinse the liver with water, pat it dry, and cut it into thin slices.
Just before cooking, slice the onions into thin rings.
Heat the olive oil in a pan and add the onions.
Fry the onions over medium heat, stirring often, until they become light golden.
Add the liver to the pan and fry briefly, stirring occasionally.
Cook the liver over high heat so it browns quickly and stays tender and juicy inside.
Season with salt, freshly ground black pepper, and marjoram.
If desired, add optional ingredients such as sun-dried tomatoes, jalapeño, chili, or mushrooms.
Optional: Pour in the hot beef broth, let it come to a boil, stir, and then remove from the heat.

If desired, add optional ingredients such as sun-dried tomatoes, jalapeño, chili, or mushrooms.

Season with salt, freshly ground black pepper, and marjoram.

Do not overcook the liver, or it will become tough, grainy, and dry.