Broiled Calf’s Liver

Name: Broiled Calf’s Liver
Total time: 30 min
Yield: 2 servings
Ingredients: 8 ounces sliced bacon; 2 tablespoons olive oil; 4 medium sweet onions, halved root-to-stem and thinly sliced; 1/2 teaspoon paprika; 1 pound calf’s liver, sliced in half horizontally; Salt; freshly ground black pepper

Recipe from Frankie & Johnnie’s

Adapted by Alex Witchel

Broiled Calf’s Liver — Evan Sung for The New York Times

Total Time: 30 minutes
Rating: 4(37)
Comments: Read comments

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Ingredients

Yield:2 servings

8ounces sliced bacon
2tablespoons olive oil
4medium sweet onions, halved root-to-stem and thinly sliced
½teaspoon paprika
1pound calf’s liver, sliced in half horizontally
Salt
freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Preheat a broiler. In a large skillet over medium heat, sauté bacon, turning as needed, until crispy. Transfer to paper towels to drain. Discard excess bacon fat but do not wash pan.
Step 2
Return pan to medium heat. Add oil, onions and paprika. Sauté until onions are very soft and beginning to brown, 15 to 20 minutes. Toward the end of cooking, season liver with salt and pepper to taste, and broil as desired, 1½ to 2 minutes a side for a medium (lightly pink) center.
Step 3
To serve, remove onions from heat and season with salt to taste. Place a slice of liver on each of two serving plates. Smother with onions and top with bacon. Serve hot.

Ratings

4 out of 5

37 user ratings

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Comments

Catherine Onyemelukwe7 years ago

Delicious! I used my usual frozen chopped onions. Perhaps fresh onions would have made it even better, but it was great as is.

Adie MacKenzie3 years ago

Just like the wonderful liver and onions I remember from my childhood. Used 1 T oil and 1 T drippings. Grass fed beef liver was already sliced. Just delicious. Wish my husband liked it but I have lovely leftovers to heat on low microwave power tomorrow.

Catherine Onyemelukwe7 years ago

Delicious! I used my usual frozen chopped onions. Perhaps fresh onions would have made it even better, but it was great as is.

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