Sautéed Calf's Liver with Sherry
Sautéed Calf's Liver with Sherry is a classic dish featuring thinly sliced, tenderized calf's liver quickly cooked in a pan and finished with a rich sherry wine sauce. It typically includes ingredients like onions, garlic, butter, and fresh herbs, and has roots in European cuisine, particularly Spanish and British culinary traditions.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates, with a moderate amount of fat depending on the cooking method. It is exceptionally rich in iron, vitamin A, and B vitamins like B12, and a single serving can provide around 250-350 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin A | 25000 IU (500% DV) |
| Vitamin B12 | 60 mcg (2500% DV) |
| Riboflavin (B2) | 3.5 mg (270% DV) |
| Iron | 6 mg (33% DV) |
| Copper | 5 mg (550% DV) |
| Selenium | 35 mcg (64% DV) |
| Phosphorus | 450 mg (36% DV) |
| Zinc | 4.5 mg (41% DV) |
Per 1 serving (about 170 g, including liver, sauce, and a small portion of accompanying vegetables) · estimated, varies by recipe
💡 What's interesting
Culturally, the use of sherry adds a distinctive, slightly sweet depth that balances the liver's robust flavor, making it a beloved comfort food in many regions. Nutritionally, it's a powerhouse for combating iron deficiency and supporting energy levels, though it's often enjoyed as an occasional delicacy due to its strong taste.
