Sauteed Calf's Liver with Red Wine Vinegar
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons chopped fresh parsley
- all purpose flour
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons red wine vinegar
- 1 large garlic clove, minced
- Carbohydrate 8 g(3%)
- Cholesterol 591 mg(197%)
- Fat 17 g(26%)
- Fiber 0 g(1%)
- Protein 35 g(70%)
- Saturated Fat 8 g(41%)
- Sodium 247 mg(10%)
- Calories 331
Preparation Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and sauté until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates. Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.
Preparation Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and sauté until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates. Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.
