Liver in Sherry Sauce

    30 minutes

    Liver is diced into small cubes before being added to a simmering Sherry sauce containing thyme, basil and parsley. Serve with mashed potatoes.

    8 people made this

    Serves: 4 

    • 2 onions, diced
    • 1 tablespoon olive oil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 pinch salt and pepper, to taste
    • 1 cup (250ml) sherry
    • 500g calves' livers
    • 1 tablespoon diced fresh parsley
    • 4 thick slices French bread, cut into 2cm cubes
    • 2 tablespoons olive oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large frypan 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 then reduce heat to medium low and let all simmer.
    2. Meanwhile, cut liver into small pieces about the size of large sugar lumps then add to the frypan mixture. Cook all together shaking frypan well for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh diced parsley and fried croutons and serve.
    3. To make croutons drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a frypan over medium heat until golden brown.

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    Reviews in English (7)


    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!  -  23 Feb 2003  (Review from Allrecipes USA and Canada)


    Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing!  -  21 Jun 2007  (Review from Allrecipes USA and Canada)


    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.  -  05 Nov 2007  (Review from Allrecipes USA and Canada)