Calf's liver with balsamic vinegar: Submitted by: Norman | Date Added: 1 Jan 2012
Listed in: Veal

1 large red onion
2 tablespoons. tablespoon of olive oil
1 sprig fresh sage
4 slices of calf's liver 4 1 / 2 oz (125 g) each
black pepper

For the sauce:

3 tbsp. Balsamic vinegar
1 / 2 cup (100 ml) light cream
1 tbsp. tablespoons of Dijon mustard

Preheat oven to 175 ° F. Peel and mince the onion.

Heat a tablespoon of olive oil over high heat in large skillet and saute the onion and stir 1 minute. Reduce heat, cover and let blondir (6 minutes). Keep the onions warm in the oven. Wash, peel off and chop sage.

Salt and pepper the liver. Heat remaining olive oil in skillet. Fry the liver until it changed color (1 minute, approximately), turning halfway through cooking. Remove from heat and keep warm.

To make the sauce: Pour the vinegar and 3 tbsp. tablespoons water to skillet; boil, stirring and scraping the bottom. Reduce heat and add the cream and mustard.

Put liver and onions to the pan, heat through over low heat 1 to 2 minutes, sprinkle with sage and serve with mashed potatoes.

Makes 4 servings

Recipe Pictures - Hover cursor to scroll if several images: Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.