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  • 2 pounds calf liver
  • 2 large onions
  • Beef stock
  • Flour
  • Salt
  • Pepper
  • Garlic and onion powder

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I soak mine in milk for about 6 hours. (It takes away some of the strong flavors) Drain and pat dry with paper towels.

Season with salt and pepper, lightly flour then fry a couple of minutes on each side. (I use bacon grease.)

After you fry all of the liver, in the same pan sautee a couple of large sliced onions until they are translucent. Add beef stock and season to taste.

Place liver back into the pan cover and cook on med-low for about 15 minutes.

The flour that you fried the liver with will cook down and thicken the stock and pan drippings to form the gravy.