Martha Stewart Sauteed Calf’s Liver, an easy classic, soaks in milk for hours to pull out every trace of bitterness. Dredged in flour, browned in butter with fresh sage, topped with slow caramelized onions, this is comfort food for a weeknight family dinner.
Serve it with mashed potatoes or crusty bread to catch the sage butter pan drippings. Cook the liver just until pink inside, because even 30 seconds too long turns it chalky and dry.
Martha Stewart Sauteed Calf’s Liver
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings15
minutes50
minutes395
kcalGolden-crusted liver with a blush-pink center, draped in sweet caramelized onions and flecked with crispy sage leaves.
Ingredients
1 pound calf’s liver, cut into ½ inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced
Directions
- Soak the liver: Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
- Caramelize the onions: In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
- Drain the liver: Drain liver and discard milk. Pat liver dry with paper towels.
- Dredge in flour: Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
- Pan-fry the liver: Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
- Serve: Divide liver among plates and top with onions.
FAQs
What cut of liver works best for sauteing?
Calf’s liver is the mildest and most tender option, and it’s what Martha calls for here. If you can’t find it, try lamb liver, which has a similar texture but a slightly stronger taste. Beef liver from an older animal works too, but add an extra hour to the milk soak to temper the stronger flavor.
How long does sauteed liver keep in the fridge?
Cooked liver keeps in the fridge for up to 3 days in a sealed container, but it’s honestly best the day you make it. Reheating turns it tougher, so warm it gently in a skillet over low heat for about 2 minutes per side rather than microwaving.
Can I soak the liver in milk overnight?
Yes, and it works even better. The milk draws out blood and impurities, so a longer soak of up to 12 hours gives you an even milder flavor. Just keep the bowl tightly covered in the fridge, and drain and pat the liver completely dry before dredging.
Why does my liver taste bitter or have a rubbery texture?
Bitterness usually means you skipped the milk soak or cut it short. Rubber texture comes from overcooking, since at 1 to 2 minutes per side over medium heat, the center should still be slightly pink. Once it turns gray all the way through, the proteins have seized and there’s no fix.
Do I need a 13-inch pan to cook the liver?
Any large skillet with a flat bottom works, but the liver pieces need space between them. Crowding steams the meat instead of browning it, so if your pan is smaller than 12 inches, cook in three batches instead of two. Cast iron holds heat the best for a fast sear.
