Sauteed Calf's Liver and Onions Recipe

Karen Frazier
liver and onions

Ingredients for Sauteed Calf's Liver and Onions Recipe

  • 1 pound calf's liver, sliced into 1/2 inch thick pieces
  • Sea salt and fresh cracked black pepper
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire cause
  • 3 tablespoons parsley, finely minced


  1. Place sliced liver in simmering water and allow to parboil for 5 to 10 minutes.
  2. Dry liver slices with a paper towel.
  3. Season liver with sea salt and fresh cracked black pepper.
  4. In a sauté pan, heat butter over medium-high heat until it bubbles.
  5. Add liver in a single layer and allow to cook until browned on both sides.
  6. Set liver aside on a platter, tented with foil.
  7. Add onions to the pan and cook, stirring until they begin to brown, after about 5 minutes.
  8. Add tomato paste, cooking for another 3-4 minutes until tomato paste begins to brown.
  9. Add red wine vinegar and Worcestershire sauce and stir, scraping any browned bits off the bottom of the pan.
  10. When everything is heated through, remove from heat and stir in parsley.
  11. Spoon sauce over liver and serve immediately.
Sauteed Calf's Liver and Onions Recipe