For liver lovers, this onion-smothered calf's liver is rich in iron. Refrigerating liver in milk for up to 8 hours helps to give it a milder taste. Our savoury-sweet onions are perfect with this dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Method
In large skillet, heat oil over medium-low heat; cook onions, bay leaf, sugar, sage and pinch of the salt, stirring occasionally, for 25 minutes or until caramelized and reduced to about 1 cup (250 mL).Stir in wine; cook, scraping up bottom, for 1 minute or until absorbed. Discard bay leaf. Transfer to bowl; keep warm.
Wipe out skillet; melt butter over medium-high heat. Combine flour, pepper and remaining salt. Dredge liver in flour mixture to coat, shaking off excess; cook, in batches if necessary and turning once, for 2 to 4 minutes or until browned yet still slightly pink inside. Transfer to plate; cover with onions.
More liver recipes:
Nutritional facts Per serving: about
- Sodium 271 mg
- Protein 25 g
- Calories 360.0
- Total fat 17 g
- Cholesterol 417 mg
- Saturated fat 6 g
- Total carbohydrate 25 g
%RDI
- Iron 60.0
- Folate 98.0
- Calcium 3.0
- Vitamin A 898.0
- Vitamin C 32.0
