Luchow's Calf's Liver in Wine is a classic New York restaurant dish featuring tender pan-seared calf's liver finished with caramelized onions, Chablis wine, and rich brown gravy. The key to success is minimal cooking time—just 1½ minutes per side—to keep the liver tender.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a skillet over medium heat, melt the butter and sauce onion until very soft.
Dredge liver in flour and saute for 1 1/2 minutes per side(longer will make it tough). Salt and pepper, to taste.
Add wine and stir well. Add brown gravy and let sauce come to a boil. Serve at once.
Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet over low heat to avoid toughening the liver.
Sauté for exactly 1½ minutes per side, no longer. Overcooking is the main cause of toughness. Use thin slices and high heat for quick cooking.
Yes, but beef liver has a stronger flavor and coarser texture. Use thin slices and follow the same 1½-minute-per-side timing.
Any dry white wine works—Sauvignon Blanc, Pinot Grigio, or dry Riesling. Avoid sweet wines.
Yes. Make a simple brown gravy from beef stock and a flour-butter roux, or use a dry mix or canned gravy as the recipe suggests.
Butter noodles, fried potatoes, or rice complement the rich sauce well. Rice is the creator's favorite pairing.
