Calves Liver With Bacon, Sauteed Onions, And Mustard Sauce Recipe

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Servings: 6


Cost per serving $1.26 view details
  • 12 ounce Bacon, slab or possibly sliced in 1" by 1/4" pcs
  • 10 Tbsp. Unsalted butter cool
  • 6 Tbsp. Chopped shallots
  • 1/2 tsp Salt
  • 3/4 c. Red wine vinegar
  • 3/4 c. Brown veal stock or possibly chicken stock
  • 1/4 c. Stoneground mustard
  • 6 slc Calf's liver - (8 ounce ea) trimmed of all sinew and cut into 1/2" slices Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. Unsalted butter
  • 6 Tbsp. Unsalted butter - (3/4 stick)
  • 3 sm Onions thinly sliced across width
  • 1/2 tsp Salt


  1. Fry bacon till crisp. Drain on paper towels and reserve.
  2. Heat 4 Tbsp. butter in a medium skillet over moderate heat. Cook shallots with salt till soft and nearly golden brown, about 3 min. Add in cooked bacon, stirring briefly to rewarm. Add in vinegar, turn the heat to high and reduce by half. Add in stock and reduce again by half. Break remaining butter into small pcs and whisk into sauce till smooth. Whisk in mustard and remove from heat.
  3. For the sauteed onions: Heat butter in a large skillet over high heat. Reduce heat. Saute/fry onions with salt, stirring occasionally, till golden, about 15 min.
  4. Preheat grill or possibly a dry skillet. Season liver with salt and pepper. Grill or possibly saute/fry in melted butter over high heat, about 3 min per side.
  5. Arrange liver over a bed of the sauteed onions on individual serving plates and spoon on sauce. Serve immediately.
  6. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 198g
Recipe makes 6 servings
Calories 575  
Calories from Fat 518 90%
Total Fat 58.28g 73%
Saturated Fat 29.22g 117%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 967mg 40%
Potassium 231mg 7%
Total Carbs 4.91g 1%
Dietary Fiber 0.5g 2%
Sugars 1.36g 1%
Protein 7.84g 13%
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