Calf's liver and onions balsamic
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 dry in as little as a minute. Serve this with parsleyed potatoes and steamed asparagus.
Rinse liver and gently dry. Cut each slice in half and season with salt and pepper. Set aside.
Heat oil and butter over medium heat and add onion. Cook, stirring frequently, until golden brown, about 10 to 12 minutes.
While 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.
Pour balsamic vinegar over liver and onions about 30 seconds before liver is done. Serve at once.
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