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Liver with Balsamic Vinegar

By The Canadian Living Test Ktichen

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Liver with Balsamic Vinegar

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 308
pro 25 g
total fat 13 g
sat. fat 4 g
carb 22 g
fibre 1 g
chol 407 mg
sodium 462 mg
% RDI: -
calcium 3
iron 61
vit A 896
vit C 38
folate 38

Balsamic vinegar adds a chic twist to quick and easy liver and onions. Choose calves' liver that is about 1/2 inch (1 cm) thick so the flour has time to become crisp and golden.

Ingredients

Preparation

In large skillet, heat half of the oil over medium heat; fry onions, garlic, half each of the salt and pepper and the thyme, stirring occasionally, until softened, about 8 minutes. Transfer to bowl.

Meanwhile, in shallow dish, combine flour and remaining salt and pepper. Peel membrane from liver; trim off any tough blood vessels. Dredge liver in flour mixture to coat, shaking off excess.

In skillet, heat remaining oil over medium-high heat; fry liver, in batches, turning once and adding more oil if necessary, until slightly pink inside, about 3 minutes. Transfer to plate; keep warm.

Wipe out skillet; add stock and vinegar and bring to boil. Return onion mixture to pan and heat through, about 2 minutes. Stir in parsley and butter; cook until slightly thickened, about 1 minute. Serve over liver.

Source : Canadian Living Magazine: January 2007

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