+
0 (0)

Categories: Main courses, Quick and easy

Calf's liver and onions balsamic

Calf's liver and onions balsamic
Los Angeles Times

Just about everybody likes this dish. They gobble it up because calf's liver--the flavor of which I love--goes wonderfully with balsamic vinegar. Be sure not to overcook the liver, because it will go from tender and juicy to tough and ... Read more

Total time: 15 minutes | Serves 2
  • 2 (1/2-inch-thick) calf's liver slices, about 1/2 pound total
  • Salt, pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 2 tablespoons flour
  • 2 tablespoons balsamic vinegar

Step 1Rinse liver and gently dry. Cut each slice in half and season with salt and pepper. Set aside.

Step 2Heat oil and butter over medium heat and add onion. Cook, stirring frequently, until golden brown, about 10 to 12 minutes.

Step 3While 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.

Step 4Pour balsamic vinegar over liver and onions about 30 seconds before liver is done. Serve at once.

Each serving:
290 calories; 270 mg sodium; 317 mg cholesterol; 16 grams fat; 17 grams carbohydrates; 18 grams protein; 0.35 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Turkey casserole
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Black mussels with fennel salt
Turkey terrine