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Calves liver with bacon and onions: Submitted by: Jimmy | Date Added: 9 Apr 2012
Listed in: Veal

1 large onion
8 large fresh sage leaves
2 tbsp. tablespoons olive oil
4 slices of veal liver of 3 ounces (85 g) each
2 tbsp. flour
Salt and black pepper
1 1/4 cup beef broth (300 ml)
4 slices bacon fat
2/3 cup sour cream (150 ml)
To garnish: small fresh sage leaves (optional)

Cooking Instructions

Peel and chop the onion. Wash large sage leaves, pat dry and chop.

Heat a tablespoon of olive oil in a skillet and saute onion over medium heat until it begins to brown (4-5 minutes).

Blot the liver with paper towels. Pass it into the flour with salt and pepper.

Add the remaining flour seasoned with chopped sage and onion and cook for 1 minute, stirring. Add broth and bring to boil stirring constantly. Reduce heat and simmer.

Heat the remaining olive oil in another pan and cook the bacon slices 1 to 2 minutes per side. Remove them. Enter the liver in the pan to high heat, turning halfway through cooking, until lightly browned (2 minutes per side).

Return the bacon to the pan. Pour the sauce and scrape the bottom to dissolve the juices. Simmer until the livers are cooked but still pink inside.

Add cream and season taking into account the fact that bacon is often very salty. Heat 1 minute over low heat.

Arrange on a hot dish, garnish with possibly small sage leaves and serve with mashed potatoes and sauteed zucchini.

Makes 4 servings

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Calves liver with bacon and onions
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