ezRecipe-Zee: Cooking Recipe: How to make Flamboyant Calfs Liver With Caramelized Onions

Flamboyant Calfs Liver With Caramelized Onions

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Meats, Main Dish

Ingredients:

1/2   pound         sliced Black Forest bacon
                    = (or other lightly salted bacon)
2     large         onions
                    and thinly slivered
2     pounds        calf's liver
1     tablespoon    unsalted butter
                    Coarse salt
                    Freshly-ground black pepper
3     tablespoons   sherry vinegar
3     tablespoons   chicken broth
2     tablespoons   chopped flat-leaf parsley

Directions: one line for each direction. When saved the lines will be numbered.

Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.
In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.
Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.
Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.
Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: 392 calories, 8g carbohydrates, 22g protein, 30g fat, 498mg cholesterol.
Comments: This delicate cut of meat is ideally saut�ed (a quick cook in butter or oil) until lightly browned. Don't overcook!

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-18-2001