To prepare Martha Stewart's sauteed calf's liver recipe, marinate the liver in milk, caramelize onions and saute the liver in butter and oil. Serve the liver with the caramelized onions.
Sauteed Calf's Liver
Martha Stewart's sauteed calf's liver recipe requires some prep time, but the majority of the prep time is spent marinating.
Prep time: 6 hours
Cook time: 1 hour
Ready in: 7 hours
- 1-1/2 cups whole milk
- 1 lb. calf's liver
- 2 medium thinly sliced onions
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 2 tablespoons sunflower oil
- 4 sprigs fresh sage
- Marinate the liver
- Cook the onions
- Prepare the liver
- Cook the liver
Pour the milk onto the liver in a glass bowl. Cover and let sit in the refrigerator for 5 to 6 hours.
Heat 2 tablespoons of the butter in a large skillet on medium-high heat. Add the onions once the butter has melted and the foam subsides, and cook for 5 to 10 minutes until the onions are soft and translucent. Reduce the heat to medium-low and allow the onions to cook until browned, about 30 to 40 minutes. Stir regularly.
Remove the liver from the bowl and discard the milk. Prepare the liver by patting it dry and coating it with a mixture of flour and salt and ground black pepper, shaking off the excess.
Heat the remaining butter and oil in a large saute pan on medium heat until shimmering. Place the liver in the pan in batches and cook for 1 to 2 minutes on each side until the liver is pink in the center, brown on the outside, and is firm but not hard. Add the sage and cook for an additional 1 minute. Serve with the onions.