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Ingredients
- 2 slc calf's liver, 1/2"thick - (abt 1/2 lb tota Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 lrg onion thinly sliced
- 2 Tbsp. flour
- 2 Tbsp. balsamic vinegar
Directions
- 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 in onion. Cook, stirring frequently, till golden, about 10 to 12 min. 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 in liver. Cook liver 1 to 2 min per side for medium-rare. Pour balsamic vinegar over liver and onions about 30 seconds before liver is done. (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 at once.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 2 servings | |
| Calories 180 | |
| Calories from Fat 111 | 62% |
| Total Fat 12.65g | 16% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 48mg | 2% |
| Potassium 127mg | 4% |
| Total Carbs 15.0g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.28g | 4% |
| Protein 1.69g | 3% |
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