Calf’s Liver With Port Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | October 199 | 1 | Servings | |
INGREDIENTS
| 4 | Bacon slices | |
| 1/3 | c | All purpose flour |
| 1 | t | Salt |
| 1/4 | t | Ground pepper |
| 1/8 | t | Ground dried thyme |
| 12 | oz | Sliced calf's liver |
| 1 | Onion, chopped | |
| 1/4 | c | Canned beef broth |
| 1/4 | c | Port wine |
| 2 | T | Red wine vinegar |
INSTRUCTIONS
Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon. Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and saute until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve. Serves 2. Bon Appetit October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1142
Calories From Fat: 822
Total Fat: 91.1g
Cholesterol: 150.5mg
Sodium: 4064.3mg
Potassium: 651.1mg
Carbohydrates: 41.8g
Fiber: 2.5g
Sugar: 3.1g
Protein: 34.6g