1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb calf liver
2 Tbsp Butter
2 cups thinly sliced onions
1 1⁄2 cup beef stock
3 Tbsp Butter (To Brown Liver)
Cajun/Creole seasoning like Tony’s or slap ya mama!
1 Tablespoon corn starch (if needed)
1 tablespoon minced Italian parsley if desired
Combine flour, salt and pepper in bag.
Slice the liver into 1 inch strips and shake in bag of seasonings to coat. Remove liver from bag and let rest on single layer on wax paper.
Heat skillet with 2 Tbsp of butter.
Saute the onions on medium heat until tender and glossy.
Transfer onions to side dish and sprinkle with Cajun seasoning. Turn up heat.
Return skillet to med-high heat, add 3 tablespoons butter.
Add liver strips and sear on each side until until brown.
Remove liver and onions from pan and plate.
Add 1/2 cup beef broth to deglaze pan. Add a layer of half the onions, layer liver and top with other half the onions.
Add 1 cup beef broth and cover and simmer 30 minutes until done. Liver is moist and tender. If broth is too thin, remove liver and onions, add a tablespoon corn starch and simmer to reduce.
My husband also likes me to add 2 cups sliced fresh mushrooms right before simmering.