Traditional Swiss Style Calf’s Liver

Barbara Wade Uncategorized



Traditional Swiss Style Calf’s Liver

Sane and Savory Cookbook is published and at for your Kindle and all mobile devices. Direct link to the cookbook is:

Sane and Savory Cookbook contains recipes from all over the world. This recipe has its origins in Switzerland. The Swiss are some of the world’s best chefs. I ate something like this recipe in one of the fine restaurants there. Then I went home and tried to recreate it in my own kitchen.

I did not always like liver. In fact, I always disliked liver growing up because of the way it tasted and how tough it was. Then my experience in Swiss restaurants, where liver was cooked in delicious sauces, changed my opinion about liver. It is also the way the liver is cooked, which must be done quickly, so that the liver does not become tough. Try to buy organic beef or calf’s liver for the most delicious meal possible.

Liver is a very good food. These are some of the nutritional facts about liver: One of the things about liver is that it is filled with iron. In addition to the iron that prevents anemia, calf and beef liver are a rich sources of vitamin A, B6, B12 , and folate (another B vitamin), potassium and the following trace minerals: copper, zinc, chromium, phosphorous and selenium. It is particularly rich in nutrients that help keep our brains healthy. These include the essential fatty acids EPA (eicosapentaenoic acid), DHA (docasahexaenoic acid), and AA (arachidonic acid). All these nutrients and vitamins are important to our good health. Liver is s a rich source of protein and is very low fat, as well.

Traditional Swiss Style Calf’s Liver

Serves 4

Preparation time: 20 minutes

Cooking time: about 15 minutes


1 1/2 pounds minced organic calf’s liver
1 packet “Better Than Gravy” Brown Gravy mix
1 1/2 cups filtered or spring water
2 tablespoons Marsala Sherry
1/4 teaspoon Dijon mustard
1 tablespoon tomato paste
2 tablespoons red wine
1/2 to 1 packet Stevia (SweetLeaf ®)
1/4 teaspoon sweet paprika
1/4 teaspoon sea salt
1/8 teaspoon ground pepper
1/2 tablespoon butter (without hormones)
1/4 cup organic chives, washed and chopped


Prepare the minced calf’s liver: Use a very sharp knife. Trim away all gristle and fat. Cut the meat into strips about 1/8 inch to 1/4 inch wide (thick) against the grain. Then cut them again into pieces about 1/2 inch long. It is best to mince the liver by hand.

Melt the oil in a skillet. Quickly cook the minced liver over medium heat, 1 minute on each side. Set liver aside and keep it warm. In the skillet add the sauce mix stirring it slowly into the water. Cook at medium-low heat. Then add the Sherry, mustard, wine, tomato paste, stevia, paprika, salt, and pepper. Allow the sauce to simmer for about 5 minutes. Return the liver to the pan and heat it through thoroughly. Sprinkle the chopped chives over the top of the liver and sauce.