Sauteed Calf's Liver With Red Wine Vinegar

By á-174942

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

Details

Servings 2

Preparation

Step 1

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.