Calves Liver with Coffee Gravy

Name: Calves Liver with Coffee Gravy
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound calves’ liver; 2 medium onions, halved and thinly sliced; 2 tablespoons butter or margarine; 2 tablespoons vegetable oil; 1/2 cup water; 2 tablespoons brewed coffee; Flour; Salt and pepper; Milk

Adam Janowski @polishkitchen

Jeffersonville, Indiana

This is a Janowski family recipe. We would call it comfort food--a large plate of mashed potatoes covered with very tender calves liver, gently and lightly cooked, but well seasoned and served with sauteed onions and a rich gravy with a mysterious background flavor (the coffee). The secret to making this is not to overcook the liver. That is a sin!

Adam Janowski @polishkitchen

Jeffersonville, Indiana

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Ingredients

1 hour

4 servings

1 poundcalves’ liver
2medium onions, halved and thinly sliced
2 tablespoonsbutter or margarine
2 tablespoonsvegetable oil
1/2 cupwater
2 tablespoonsbrewed coffee
Flour
Salt and pepper
Milk

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Steps

1 hour

1

Cover calves liver with milk and refrigerate for 3 to 4 hours. Drain and pat dry.
2

In large frying pan, sauté onions in butter until golden. Remove with slotted spoon, trying to leave as much butter in the pan as possible. Add vegetable oil.
3

Slice liver into 1x2 inch strips. Salt and pepper. Dredge lightly in flour.
4

Place strips in single layer in frying pan. Fry briefly on each side for a couple of minutes until golden brown, but still pink. Add additional butter if necessary to brown all of the liver.
5

Combine water and brewed coffee. Pour over liver. Add onions. Bring to boil, reduce heat, and simmer until thickened, not more than 5 minutes, or the liver will turn tough.
6

Serve over mashed potatoes.

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Cooksnaps

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Adam Janowski @polishkitchen

on February 04, 2022 04:04

Jeffersonville, Indiana

I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com