Calf's Liver And Onions Balsamic

By á-174942

Ingredients

• 2 slices calf's liver, 1/2"thick - (abt 1/2 lb total)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion thinly sliced
• 2 tablespoons flour
• 2 tablespoons balsamic vinegar

Details

Servings 2

Preparation

Step 1

Rinse liver and gently dry. Cut each slice in half and season with salt and pepper. Set aside.

Heat oil and butter over medium heat and add onion. Cook, stirring frequently, until golden brown, about 10 to 12 minutes. While onion cooks, dredge liver in flour and gently shake off any excess.

When onion slices have browned, push them to side of pan and add liver. Cook liver 1 to 2 minutes per side for medium-rare. Pour balsamic vinegar over liver and onions about 30 seconds before liver is done. (Be sure not to overcook the liver, because it will go from tender and juicy to tough and dry in as little as a minute.) Serve at once.

This recipe yields 2 servings.

Each serving: 290 calories; 270 mg sodium; 317 mg cholesterol; 16 grams fat; 17 grams carbohydrates; 18 grams protein; 0.35 gram fiber.