- 3 tablespoons butter
- 1 onion, diced
- 2 teaspoons white sugar
- 1 pound calves’ livers
- 1/4 cup all-purpose flour
- 1 tablespoon butter
- salt and pepper to taste
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
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Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
Heat remaining butter in a medium skillet over medium heat
Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.