Are you ready to transform an often-overlooked ingredient into a culinary masterpiece? This Calves Liver in a Gingery Sauce recipe will completely change your perception of liver forever! Imagine tender, perfectly cooked liver with a bold, zingy sauce that'll make your taste buds dance. Whether you're a adventurous home cook or someone looking to expand your protein repertoire, this dish promises to be a game-changer that will impress even the most skeptical dinner guests.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb calves liver, sliced
- 2 tablespoons ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 onion, sliced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the calves liver into even pieces, about 1/2 inch thick. Mince the ginger finely and slice the onion into thin rings. Set aside.
- In a small bowl, combine the minced ginger and soy sauce. This will serve as your gingery sauce. Mix well and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced onion to the skillet. Sauté the onions for about 3-4 minutes, or until they become translucent and slightly caramelized. Stir occasionally to prevent burning.
- Once the onions are cooked, remove them from the skillet and set them aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Allow it to heat up for a minute. Season the calves liver slices with salt and pepper on both sides.
- Carefully place the seasoned calves liver into the skillet in a single layer. Cook for about 2-3 minutes on each side, or until they are browned on the outside and slightly pink in the center. Avoid overcooking, as this can make the liver tough.
- Once the liver is cooked to your liking, reduce the heat to low and return the sautéed onions to the skillet. Pour the gingery sauce over the liver and onions, stirring gently to coat everything evenly.
- Let the mixture simmer for an additional 2-3 minutes, allowing the flavors to meld together. Stir occasionally to ensure the liver is well-coated with the sauce.
- Remove the skillet from heat. Taste and adjust seasoning with more salt and pepper if necessary.
- To serve, plate the calves liver and onion mixture, drizzling any remaining sauce over the top. Enjoy your Calves Liver in a Gingery Sauce with a side of your choice, such as rice or steamed vegetables.
Tips
- Choose Fresh: Always select fresh, high-quality calves liver with a smooth, moist appearance and no strong odor.
- Don't Overcook: The key to tender liver is quick cooking. Aim for a slightly pink center to maintain tenderness and avoid a tough, rubbery texture.
- Slice Evenly: Cut liver slices to uniform thickness (about 1/2 inch) to ensure even cooking.
- High Heat is Your Friend: Use a hot skillet to achieve a nice brown exterior while keeping the inside tender.
- Marinate Briefly: The ginger soy sauce not only adds flavor but helps tenderize the liver.
- Rest Before Serving: Let the liver rest for a minute after cooking to help retain its juices.
- Pair Wisely: Serve with mild sides like rice or steamed vegetables to complement the liver's rich flavor.Pro Tip: If you're not a fan of strong liver taste, soaking the liver in milk for 30 minutes before cooking can help mellow out the flavor!
Nutrition Facts
Calories: 330kcal
Carbohydrates: 8g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 380mg
