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Tyrol style calf's liver


  • Cook the potatoes in plenty of salted boiling water until just tender. Drain well and cut in half lengthways.
  • Mix the flour with 1 tspn paprika and a little salt in a large bowl.
  • Then dredge the liver in the flour and quickly sear in a layer of hot oil until browned on both sides. Remove.
  • Add a little fresh oil to the pan, if needed, and sauté the bacon with the potatoes. Toss well and cook until lightly coloured.
  • Then add 1 cup stock with 1 tbsp chopped parsley and a decent amount of seasonings. Stir well and reduce a little.
  • Return the liver, in one layer, with a little more stock and a squeeze of lemon juice. Briefly cook to no more than medium, adding more stock if needed. Then taste the sauce for seasoning.
  • Mix the sour cream with the remaining paprika.
  • To serve, place the liver on individual plates with the potatoes and sauce over the top. Then spoon a dollop of the yoghurt in the centre and sprinkle with chopped parsley.


  • 8-10 chats (baby potatoes), scrubbed
  • sea salt & freshly ground pepper
  • ½ cup plain flour
  • 2 heaped tspn paprika
  • 8-12 slices calf’s liver
  • olive oil
  • 4 streaky bacon rashers, sliced
  • 1-1½ cups chicken stock
  • 3 tbsp chopped fresh parsley
  • ½ lemon
  • 3 heaped tbsp sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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