liver - Sweet + Sour Liver
Source of Recipe
gijane at rc
liver - Sweet + Sour Liver
3 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced (about 1 1/2 cups)
2 to 3 sprigs parsley, finely chopped, divided
8 ounces calf's liver (4 pieces, each about 1/3 inch thick)
All-purpose flour
Salt
Freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
1/4 cup Port
2 to 4 tablespoons beef stock, optional
2 teaspoons unsalted butter
Heat oil in a large skillet over medium heat.
As soon as the oil starts to bubble, add onion and half of the parsley.
Cover, reduce heat to low and cook until onion is soft and lightly
browned, about 7 minutes.
Push onion to the side of the pan; increase heat slightly.
Lightly coat liver with flour.
Add liver to skillet; cook about 3 minutes on each side, just to brown.
Add salt and pepper to taste, then vinegars and Port; simmer for 2
minutes.
Sauce should be thin; if too thick, add beef broth.
Add butter, stirring until melted.
Sprinkle with remaining parsley and serve hot.
Serves 2.
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