Sauteed Calf's Liver With Red Wine Vinegar

Sauteed Calf's Liver With Red Wine Vinegar
Sauteed Calf's Liver With Red Wine Vinegar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 12

    ounces calf's liver in 1/4"-thick slices

  • Salt to taste

  • Freshly-ground black pepper to taste

  • All-purpose flour as needed

  • 1 1/2

    tablespoons butter

  • 1

    large garlic clove minced

  • 1/4

    cup canned beef broth

  • 1 1/2

    tablespoons red wine vinegar

  • 2

    tablespoons chopped fresh parsley

Directions

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. This recipe yields 2 servings; can be doubled.

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