Liver with Balsamic Vinegar

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Tested Till Perfect

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.

Servings: 4

Ingredients:

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%

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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