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Ingredientes
- 1 Tbsp. Butter
- 1/4 c. Flour
- 10 ounce Calf's liver -- sliced
- 4 ounce Sliced bacon
- 1/2 x Red onion -- thinly sliced
- 1 Tbsp. White wine vinegar
- 1/2 c. Chicken broth
Direcciones
- Cut bacon into 1 inch pcs. Saute/fry bacon in a skillet over low heat until fat is translucent/soft, about half way cooked. Drain grease. Add in onions.
- Continue sauteing till onions begin to caramelize. The onions should look
- "sticky and sugary" and have a golden brown color. Place onion mix on a plate and keep hot.
- Lightly flour each piece of liver. Over medium-low heat, heat butter in a large skillet and heat until it just begins to smoke. Don't burn the butter. Add in liver to skillet and saute/fry until liver has just a little pink on the inside (cut to check) turning once or possibly twice. Remove liver from skillet and place over the onion mix.
- Add in the vinegar to the liver skillet and reduce to about one tsp. stirring constantly, scraping up brown bits. Add in the chicken stock and bring to a boil. Boil the stock until it is reduced to a sauce consistency.
- Strain the sauce over the liver and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 354g | |
| Calories 766 | |
| Calories from Fat 566 | 74% |
| Total Fat 63.07g | 79% |
| Saturated Fat 24.38g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1220mg | 51% |
| Potassium 447mg | 13% |
| Total Carbs 29.81g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.21g | 2% |
| Protein 18.19g | 29% |
