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Calves Liver Lyonnaise




Source of Recipe


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List of Ingredients




2 T unsalted Butter
    2  T C Corn Oil
    4 slices Calves Liver (6 oz each), about 3/8 inch thick
    1 t  Salt
    1/2 t  freshly ground black pepper
    2 large Onions (about 12 ounces total), peeled and sliced thin (about 4 C )
    2T Red Wine Vinegar
    1/4 C chopped Scallions (about 2)
    1/3 C Water
    1 T chopped Chives, for garnish

 

Recipe



Divide the butter and oil between two skillets, and place the skillets over medium to high heat. Sprinkle the liver with 1/2 t salt and 1/4 t pepper.
When the butter and oil are hot, place the liver in the skillets and saute over medium to high heat for about 1 minute on each side for medium-rare (if you like your liver cooked more or less, adjust the cooking time accordingly). Transfer the liver to a platter and keep warm. Combine the drippings in one of the skillets.

Add the onions to the skillet, stir thoroughly, and saute for 30 seconds. Add the red wine vinegar, scallions, water, and the remainder of the salt and pepper. Cover and cook for about 1 minute over high heat. To serve, arrange the liver on warm plates and spoon the onion mixture on top. Sprinkle with the chopped chives, and serve.