Sauteed Calf's Liver With Onions and Apples
Published March 13, 1993
- Total Time
- 1 hour
- Rating
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Ingredients
3 tablespoons of olive oil
1 large onion, sliced
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 apples, peeled, cored and cut in slices 1-inch thick
2 tablespoons unsalted butter
¾ pound calf's liver, trimmed of gristle and sliced into 1 ½-inch strips
½ cup white wine
Nutritional analysis per serving (2 to 3 servings)
27 grams carbs; 399 milligrams cholesterol; 466 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 4 grams fiber; 813 milligrams sodium; 24 grams protein; 15 grams sugar
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
Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
- Step 2
Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
- Step 3
Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.
Private Notes
Comments
3 tbsp butter , 2-3 large apples