Good recipes for beef(calf's liver) liver?

If it doesn't come sliced, cut into 6mm-10mm strips and fry at a fairly high heat for only a few minutes per side. You could dust with flour first.

If you have a lot to do, cook in batches and don't crowd the pan.

De-glaze the pan with a little water and add a can of mushrooms in butter sauce.

Return the liver to the pan and reheat, then serve with mashed potatoes, and cauliflower.

I like mine just cooked and no more so it doesn't leave that dry taste in the mouth.

Kidneys are also great done that way, or with diced onions.

This is the best way I found to cook either beef liver or calf's liver because it leaves both of them very tender and moist. I cook my onions in a separate skillet until they are golden and place them in the oven on Warm (120º) to hold them and to hold the cooked slices of liver.

I then put enough oil in a skillet to cover the bottom of the skillet. Heat it until it is very hot (if you drop just a little flour into the oil, the flour should bubble - a tiny pinch. Rinse off your slices of liver and cut them to serving size. Place them in a zip lock bag with flour and black pepper and shake to coat. Once your oil is hot, lay the liver in the oil - don't crowd the pieces - make sure there is space between them and the pieces lie flat. You will see blood come to the top surface of the liver. Once the bottom is nicely browned, turn it over and cook it for 1 minute. That's it! Place on a place and stick in the oven with the onions. Keep doing that until all your liver has been cooked that way. I then place them on a plate with my veggies, spread the sauteed onions over the liver and dinner is ready. It takes no longer than 10 minutes to do the entire container of liver. I use two skillets to cook my liver. It will be done perfectly. Don't leave it on the second side longer than a minute. It will finish cooking in the oven.

If you like chicken livers, you MUST try this recipe! I'm printing it just the way I found it on the internet (sorry I don't remember the URL where I found it, so I cannot give the author the proper credit). Like the recipe says, they really do melt in your mouth... STOLEN GARLIC CHICKEN LIVERS Stolen from a local Italian restaurant after the author spent two weeks working there as a dish washer just to get the recipe. 1/2 lb. chicken livers 1 tbsp. olive oil* 1 tsp. lemon juice 1/2 tsp. salt 3 cloves garlic 1. Wash, trim and dry the Chicken Livers. 2. DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through. 3. While still in the skillet, add the oil, lemon juice and salt to taste. 4. Stir once gently to mix. 5. Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better. 6. The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth. *Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.

Ingredients

1 1/2 lbs calf liver

1 cup onion, finely chopped

1/4 cup shortening

1 tablespoon paprika

1 tablespoon tomato paste

1/2 teaspoon salt

Directions

1Slice liver in small, thin pieces. Brown the onions in shortening. Stir in the paprika and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.

The secret to cooking liver is to cook it quickly, and not over cook it. So, for slices of calves liver that are about 1/2 inch thick, you don't want to cook it more than 2 minutes a side over a medium-high heat. It should still be pink in the middle.

But one of the absolute best ways to cook liver (my Dad used to do it all the time) is to barbecue it. Serve it on hamburger buns or split Kaiser rolls. Again, don't overcook it!

ok what you want to do is take some flour and turn the liver in it.

Then fry it in a pan. Watch that you don't over cook it. A way to check is sticking a fork into it to check. If you have blood running it is not done yet, as soon as you don't it is done.

Also DO NOT add salt to the liver until after you have cooked it. That makes it tough.

I love calf's liver and what better way to pan fry it with bacon strips also try adding a little mint sauce / or mint jelly when nearly cooked then top with toasted almonds and serve with dressed mixed salad leafs