Brandied Liver And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 1 | Servings | |
INGREDIENTS
| 2 | T | All purpose flour |
| 1/4 | t | Pepper |
| 1 | pn | Salt |
| 1 | lb | Calves liver sliced thin |
| 1 | Onion sliced into rings | |
| 1/2 | c | Raisins |
| 2 | T | Brandy |
| 1 | T | Cider vinegar |
INSTRUCTIONS
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, until golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 357
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 305.8mg
Potassium: 831mg
Carbohydrates: 89.1g
Fiber: 5.7g
Sugar: 54.1g
Protein: 5.5g