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Calves' Liver with Sherry

Calves' Liver with Sherry

Name: Calves' Liver with Sherry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions, chopped; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon dried parsley; salt and pepper to taste; 1 cup sherry; 1 pound calves' livers; 1 tablespoon chopped fresh parsley; 4 thick slices French bread, cut into 1 inch cubes; ⅛ cup olive oil

Rating: 4.2 stars

10 Ratings
9 Reviews
2 Photos

Calve's liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste...this dish hails from Spain. Ole!

By Pippy

Gallery

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.

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Step 2

Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.
Step 3

To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.

Nutrition Facts

Per Serving:

425 calories; protein 28g; carbohydrates 39.1g; fat 15g; cholesterol 312.1mg; sodium 668.4mg. Full Nutrition

Reviews (9)

Most helpful positive review

DR. SHAW

12/02/2003

Thank you Pippy for this great recipe. I admit I didn't have fresh parsley and I added green pepper but it was fabulous. I made it in honor of a guest's request not because I'm a fan but that has changed. Maybe it was the fact that I used excellent sherry? Anyway it was delicious. And after dinner it looked less appetizing as a leftover so I whirled it up and now I enjoy a wonderful pate. Thanks again! Read More

Helpful

(17)

Most helpful critical review

Ruthann Chapman

03/04/2010

I thought I would try something new on my family. Needless to say that all 5 of us do not like liver. We ended up getting pizza instead. Read More

Helpful

(5)

10 Ratings

5 star values: 6
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DR. SHAW

12/02/2003

Helpful

(17)

Susan Taylor

06/21/2007

Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing! Read More

Helpful

(10)

Plain ole Bob

05/26/2008

I am not a great fan of liver but my wife loves it so for her I decided to give it a try. I followed the recipe exactly except that I did not have French bread so used some Sour Dough that I had on hand and it worked just fine. I also did as Dr. Shaw and turned the left-overs into a Pate for the wife as she loves that also. This is definately a keeper and will probably make it for the next family gathering just to turn it into the Pate just for the pre dinner appitizers. Read More

Helpful

(6)

Ruthann Chapman

03/04/2010

I thought I would try something new on my family. Needless to say that all 5 of us do not like liver. We ended up getting pizza instead. Read More

Helpful

(5)

kassco410

11/17/2010

Loved it! I have made this 3 times so far. I once substituted chicken broth for the sherry and wasn't nearly as good. Read More

Helpful

(5)

Shernaz

09/17/2016

It was a bit bland. I added reduced balsamic 1 tbsp mushroom soup powder hot n sweet sauce hot cayenne boiled potatoes Worcester sauce n brandy. Then it tasted good. Read More

Gregg Williamson

02/16/2020

A good solid liver and onion recipe. I used a blush wine as I had no sherry. Good flavor. Next time I will add mushrooms. Read More

Jaye Boyack

07/26/2015

My husband and I loved this recipe. I made it as written except I used dried parsley as I did not have any fresh. Take the time to make the croutons - it is so worth it! Read More

XeReX

09/24/2020

Terrific, make sure that you don't overcook liver, remove from pan until ready to serve. Thicken remaining sauce. Serve with your best mashed potatoes, skip the croutons Read More

Back to Calves' Liver with Sherry

All Reviews for Calves' Liver with Sherry

- of Reviews

Calves' Liver with Sherry

Servings Per Recipe: 4
Calories: 425.2

% Daily Value *

protein: 56 %

carbohydrates: 13 %

dietary fiber: 9 %

sugars:

fat: 23 %

saturated fat: 15 %

cholesterol: 104 %

vitamin a iu: 386 %

niacin equivalents: 176 %

vitamin b6: 84 %

vitamin c: 13 %

folate: 99 %

calcium: 6 %

iron: 45 %

magnesium: 14 %

potassium: 15 %

sodium: 27 %

thiamin: 50 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Calves' Liver with Sherry

1 of 9

All Reviews

DR. SHAW

12/02/2003

Helpful

(17)

Susan Taylor

06/21/2007

Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing!

Helpful

(10)

Plain ole Bob

05/26/2008

Helpful

(6)

Ruthann Chapman

03/04/2010

I thought I would try something new on my family. Needless to say that all 5 of us do not like liver. We ended up getting pizza instead.

Helpful

(5)

kassco410

11/17/2010

Loved it! I have made this 3 times so far. I once substituted chicken broth for the sherry and wasn't nearly as good.

Helpful

(5)

Shernaz

09/17/2016

It was a bit bland. I added reduced balsamic 1 tbsp mushroom soup powder hot n sweet sauce hot cayenne boiled potatoes Worcester sauce n brandy. Then it tasted good.

Gregg Williamson

02/16/2020

A good solid liver and onion recipe. I used a blush wine as I had no sherry. Good flavor. Next time I will add mushrooms.

Jaye Boyack

07/26/2015

My husband and I loved this recipe. I made it as written except I used dried parsley as I did not have any fresh. Take the time to make the croutons - it is so worth it!

XeReX

09/24/2020

Terrific, make sure that you don't overcook liver, remove from pan until ready to serve. Thicken remaining sauce. Serve with your best mashed potatoes, skip the croutons

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Calves' Liver with Sherry

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Calves' Liver with Sherry

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Calves' Liver with Sherry

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Calves' Liver with Sherry