LIVER BEEF SAUTEED CALF’S LIVER W/ BACON, SAGE AND VERMOUTH

By pat1908

Serves: 2

FROM WORD DOCS

Ingredients

• Serves: 2
• 4 bacon slices, chopped
• 3 Tbsp butter
• 1 pound calf’s liver
• 1/2 medium-size red onion, thinly sliced
• 1 Tbsp all purpose flour
• 1/4 cup dry vermouth
• 1/2 cup beef stock or canned broth
• 1/2 cup chicken stock or canned low-salt broth
• 1 Tbsp chopped fresh sage or 1 tsp dried rubbed
• Chopped fresh parsley

Preparation

Step 1

1. Cook bacon in heavy skillet over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Drain drippings from skillet. Melt butter in same skillet over high heat. Add liver and saute until just firm to touch, about 2 minutes per side. Transfer liver to platter. Tent with foil to keep warm. Discard all but 1 tbsp drippings from skillet.
2. Add onion to skillet and saute over medium-high heat until golden, about 4 minutes. Add flour; stir 1 minute. Add vermouth. Bring to boil, scraping up any browned bits. Wisk in both stocks, sage and bacon. Boil until reduced to sauce consistency, stirring frequently, about 4 minutes. Season with salt and pepper.
3. Spoon sauce over liver. Sprinkle with parsley and serve.