Calf's Liver With Shallots and Wine-Vinegar Sauce
Published February 14, 1989
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 slices calf's liver, about 1 ½ pounds
Salt and freshly ground pepper to taste
4 tablespoons flour
2 tablespoons vegetable oil
4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
10 grams carbs; 281 milligrams cholesterol; 306 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 1 gram fiber; 275 milligrams sodium; 16 grams protein; 1 gram 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
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.