Calf's Liver With Shallots and Wine-Vinegar Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4slices calf's liver, about 1½ pounds
- Salt and freshly ground pepper to taste
- 4tablespoons flour
- 2tablespoons vegetable oil
- 4tablespoons butter
- 3tablespoons finely chopped shallots
- 1teaspoon finely chopped garlic
- 1tablespoon red-wine vinegar
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
306 calories; 22 grams fat; 9 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle liver with salt and pepper. Dredge slices thoroughly on both sides with flour. Shake off excess.
- Step 2
Heat oil in a large nonstick skillet over high heat. Add liver slices. Cook about 1 minute or until nicely browned. Turn slices and cook about a minute longer for rare. Cook longer for medium-rare and well done.
- Step 3
Remove liver from skillet and keep warm. Pour off fat from skillet and add butter. Add shallots and garlic. Cook over high heat, stirring until butter is hazelnut brown. Quickly add vinegar and bring to a boil. Pour sauce over liver. Sprinkle with parsley and serve.
Private Notes
Comments
This is a sadly neglected recipe. I didn't grow up eating liver, but in my late teen years, I had begun to discover an interest in food and cooking -- this was my first foray into organ meats (though I think I encountered a version in Franey and Claiborne's 60 Minute Gourmet) -- and I adored it! Its a wonderful recipe, but demands high-quality ingredients and attention to timing. It cooks so quickly, you'll want to get the sides started first: mashed pototoes go well, as do sauteed greens.
What the previous commenter said. I also like it with a good sherry vinegar substituting for the red wine vinegar.
This is a sadly neglected recipe. I didn't grow up eating liver, but in my late teen years, I had begun to discover an interest in food and cooking -- this was my first foray into organ meats (though I think I encountered a version in Franey and Claiborne's 60 Minute Gourmet) -- and I adored it! Its a wonderful recipe, but demands high-quality ingredients and attention to timing. It cooks so quickly, you'll want to get the sides started first: mashed pototoes go well, as do sauteed greens.