Calves Liver with Coffee Gravy
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!
Calves Liver with Coffee Gravy
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!
Cooking Instructions
- 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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