A Lovable Liver
Just about everybody likes this dish. They gobble it up because calf’s liver--the flavor of which I love--goes wonderfully with balsamic vinegar.
Be sure not to overcook the liver, because it will go from tender and juicy to tough and dry in as little as a minute. Serve this with parsleyed potatoes and steamed asparagus.
Calf’s Liver and Onions Balsamic
Active Work Time: 10 minutes * Total Preparation Time: 15 minutes
2 (1/2-inch-thick) calf’s liver slices, about 1/2 pound total
Salt, pepper
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 tablespoons flour
2 tablespoons balsamic vinegar
* Rinse liver and gently dry. Cut each slice in half and season with salt and pepper. Set aside.
* Heat oil and butter over medium heat and add onion. Cook, stirring frequently, until golden brown, about 10 to 12 minutes.
* While onion cooks, dredge liver in flour and gently shake off any excess. When onion slices have browned, push them to side of pan and add liver. Cook liver 1 to 2 minutes per side for medium rare.
* Pour balsamic vinegar over liver and onions about 30 seconds before liver is done. Serve at once.
2 servings. Each serving: 290 calories; 270 mg sodium; 317 mg cholesterol; 16 grams fat; 17 grams carbohydrates; 18 grams protein; 0.35 gram fiber.
Parsleyed New Potatoes
Active Work Time: 5 minutes * Total Preparation Time: 20 minutes
6 small boiling potatoes, about 3/4 pound, cut in half
1 tablespoon butter
1 tablespoon chopped parsley
Salt, pepper
* Steam or boil potatoes until fork tender, about 12 to 15 minutes. Drain potatoes, then toss with butter and parsley. Season with salt and pepper to taste.
2 servings. Each serving: 186 calories; 217 mg sodium; 16 mg cholesterol; 6 grams fat; 31 grams carbohydrates; 4 grams protein; 0.74 gram fiber.
MENU
Calf’s Liver and Onions Balsamic
Parsleyed New Potatoes
Steamed Asparagus
GAME PLAN
25 minutes before: Slice onions; chop parsley; trim asparagus.
20 minutes before: Rinse and dry liver. Cut potatoes in half and begin steaming.
15 minutes before: Cook onions and steam asparagus.
5 minutes before: Finish cooking liver. Toss potatoes with butter and parsley.
INGREDIENTS
Balsamic vinegar
Butter
Flour
Olive oil
Onion
Parsley
Shopping List
Asparagus
Calf’s liver
New potatoes