Roasted Calf’s Liver With Wild Mushroom Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Liver, Taste | 6 | Servings |
INGREDIENTS
| 3 | T | Sweet paprika, preferably |
| Hungarian | ||
| 1 1/2 | T | Olive oil, up to 2 |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 3 | lb | Piece of calf's liver |
| 1 1/4 | c | Veal stock or chicken stock |
| Wild Mushroom Sauce as an | ||
| accompaniment if | ||
| desired | ||
| see recipe |
INSTRUCTIONS
Preheat the oven to 550 degrees F. In a bowl combine the paprika and enough olive oil to form a paste. Add salt and pepper. Rub the paste over the liver and place it in a roasting pan, smooth side up . Place in oven for 10 minutes. Add just enough stock to the pan to form a thin layer of liquid. Continue roasting for another 10 minutes, or until a meat thermometer reads 120 degrees F. at the thic kest part. Transfer to a cutting board and let rest 5 minutes. To serve, thinly slice liver and serve with the sauce. From Taste Show # TS4794 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 48.5mg
Potassium: 1.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g