Calves' Liver with Sherry

Calves' Liver with Sherry

5

"Calve's liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste...this dish hails from Spain. Ole!"

Ingredients

30 m {{adjustedServings}} servings 425 cals
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Nutrition

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  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.
  2. Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.
  3. To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.
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Reviews

5
  1. 5 Ratings

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Thank you, Pippy for this great recipe. I admit, I didn't have fresh parsley,and I added green pepper, but it was fabulous. I made it in honor of a guest's request, not because I'm a fan, but ...

Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing!

I am not a great fan of liver, but my wife loves it, so for her I decided to give it a try. I followed the recipe exactly, except that I did not have French bread so used some Sour Dough that I ...