Sauteed Calf's liver with onions, lemon
Source of Recipe
Aunt Saunny
1/2 cup extra-virgin olive oil
3 medium red onions, halved lengthwise and sliced 1/4 inch thick
3/4 cup all-purpose flour
salt and freshly ground pepper
1 1/2 pounds calf's liver, sliced 1/3 inch thick
1 cup chicken stock or canned low-sodium broth
8 sage leaves
2 tablespoons fresh lemon juice
1. In a large, heavy saucepan, heat 1/4 cup of the olive oil until
shimmering. Add the onions and cook over moderate heat until softened
and lightly browned, about 10 minutes.
2. In a large pie plate, season the flour with salt and pepper.
Dredge the slices of liver in the flour, shaking off any excess. In a
large skillet, heat the remaining 1/4 cup of olive oil until
shimmering. Add the liver slices and cool, turning once, until
browned and just cooked through, about 5 minutes. Transfer the liver
to a platter, cover loosely with foil and keep warm.
3. Pour off any excess oil from the skillet. Add the stock and boil
until reduced by half, about 5 minutes. Add the onions, sage and
lemon juice and cook for 2 minutes; season with salt and pepper.
Spoon the onion-and-lemon sauce over the liver and serve.
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