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Epicurious

Sauteed Calf's Liver with Red Wine Vinegar

4.5

(10)

A popular entrée in Tuscany, and throughout Italy. Our quick version would go well with tagliatelle with herbed tomato sauce and steamed baby zucchini. Offer biscotti and Vin Santo (Tuscan dessert wine) afterward.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

12 ounces calf's liver, cut into 1/4-inch-thick slices calf's liver
All purpose flour
1 1/2 tablespoons butter
1 large garlic clove, minced
1/4 cup canned beef broth
1 1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley

Preparation

  1. Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and sauté until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates. Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.

TagsItalianEuropeanLiverPoultryGarlicRoot VegetableVegetableMainDinnerNut FreeQuickEasy30 Minutes or LessWeeknight MealsSauteBon Appétit
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