CALF´S LIVER SAUTEED WITH RED WINE VINEGAR

CALF´S LIVER SAUTEED WITH RED WINE VINEGAR

Ingredients :

12 ounces (400 g) calfs liver, cut thinly into 1/4-inch-thick slices

Flour, enough to flour liver slices

2 tablespoons butter

1 garlic clove, minced

1/4 cup beef broth

1 1/2 tablespoons red wine vinegar

2 tablespoons chopped parsley leaves

Salt

Pepper

Preparation:

Season liver slices with salt and pepper and flour them on both sides. Melt 1 ½ tablespoons butter in a large skillet over medium-high heat, and add liver slices. Sauté liver until crisp and golden, about 2 minutes per side for medium-cooked.

Remove liver slices from the skillet and transfer them to plates. Add garlic to skillet and stir 30 seconds. Add remaining butter, broth and vinegar and bring to a boil for 1 minute, scraping up browned bits from the bottom of the skillet. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.

2 servings

Preparation: 30 minutes