Ingredients

• 1 Tablespoon butter
• 2 large onions, thinly sliced
• 1 pound calf or beef liver, sliced into thin pieces
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• salt and pepper, to taste
• 2 cloves garlic, smashed
• 1/2 cup red wine
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons Dijon mustard
• 1 cup beef broth
• 2 Tablespoons chopped fresh parsley

Instructions

Caramelizing the Onions

Heat 2 Tablespoons of oil in a large skillet over medium heat. Once hot, add the sliced onions and cook until soft and golden brown, about 8 to 10 minutes. Remove the onions from the skillet and set aside.

Preparing the Liver

Rinse the liver slices under cold water, then place them in a bowl and cover with buttermilk for 30 minutes to 1 hour. Remove and pat dry with paper towels. Season both sides of the liver slices with salt and pepper, then dredge them in the flour, shaking off any excess.

Cooking the Liver

In the same skillet, add the remaining 2 Tablespoons of oil. Place the dredged liver slices in the skillet in a single layer. Cook for about 2–3 minutes on each side, or until browned on the outside but still slightly pink on the inside. Remove from the pan.

Making the Sauce

In the same skillet, cook the garlic in butter for about 30 seconds until fragrant, then add the red wine to deglaze the pan. Let the sauce reduce by half, Worcestershire sauce, Dijon mustard, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Simmer for 3–5 minutes, or until slightly thickened.

Combining and Serving

Return the onions and liver to the pan, coating them in the sauce and warming them back up. Stir in 1 Tablespoon of butter to help thicken the sauce and enhance the flavor. Adjust seasoning with salt and pepper as needed.

Serve the liver and onions on a plate, drizzled with sauce, and garnished with chopped parsley.