Calf's Liver with Red Wine Sauce

Experience the rich elegance of **Calf’s Liver with Red Wine Sauce**, a dish that brings restaurant-quality flavors to your home kitchen. Tender slices of calf’s liver are expertly pan-seared to golden perfection and then smothered in a luxurious red wine reduction infused with the earthy sweetness of shallots, garlic, and fresh thyme. The silky sauce balances robust beef stock with a hint of sugar for depth, creating a savory masterpiece that pairs beautifully with mashed potatoes, sautéed greens, or crusty artisan bread. Perfect for a special dinner or a gourmet weeknight treat, this recipe comes together in just 40 minutes, making it both sophisticated and surprisingly simple.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g Calf's liver
• 50 g All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 2 medium Shallots, finely chopped
• 2 cloves Garlic, minced
• 250 ml Dry red wine
• 100 ml Beef stock
• 1 tsp Fresh thyme leaves
• 1 tsp Sugar
• 1 tbsp Flat-leaf parsley, chopped (optional, for garnish)

Directions

Step 1

Prepare the calf's liver by rinsing and patting it dry with paper towels. Slice it into even pieces about 1 cm thick.

Step 2

In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver slices in the seasoned flour, shaking off any excess.

Step 3

Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.

Step 4

Once the butter is melted and starts to foam, add the liver slices to the skillet in a single layer. Cook for 2-3 minutes per side, or until golden brown on the outside but still slightly pink inside. Remove the liver from the skillet and set it aside on a plate, tenting it with foil to keep warm.

Step 5

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Sauté the chopped shallots for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds.

Step 6

Deglaze the skillet with the red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce the liquid slightly.

Step 7

Stir in the beef stock, thyme leaves, and sugar. Cook for another 5-7 minutes, allowing the sauce to thicken slightly.

Step 8

Return the liver slices to the skillet, spooning the sauce over them to coat. Simmer for 2-3 minutes to reheat the liver and meld the flavors.

Step 9

Transfer the liver slices to serving plates, spoon the red wine sauce over each, and garnish with chopped parsley if desired.

Step 10

Serve immediately with sides such as mashed potatoes, sautéed greens, or crusty bread.

Nutrition Facts

Serving size	(1036.8g)

Amount per serving	% Daily Value*
Calories	1601.1

Total Fat 71.1g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1567mg	0%
Sodium 3108.4mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 3.8g	0%
Total Sugars 10.8g
Protein 110.5g	0%

Vitamin D 245IU	0%
Calcium 103.0mg	0%
Iron 29.3mg	0%
Potassium 2238.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 31.0%

Carbs: 24.2%