Calf liver sautéed with onions.
Among the various liver types, calf is highly praised for its tenderness, delicate flavour, and high iron content. This Venetian way of preparing it is appreciated even by those who thought they didn't like liver.
|1||onions, thinly sliced||200 g|
|2 tbsp||butter, unsalted||28 g|
|1/4 cup||olive oil||65 mL|
|400 g||calf liver, thinly sliced|
|2 tbsp||white flour (all purpose)||16 g|
|1/4 cup||wine vinegar||65 mL|
|ground pepper to taste [optional]|
|1 pinch||salt [optional]||0.2 g|
Before you start
For good results, have the liver sliced thin.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Prepare the onions: slice them into thin rings.
- Melt the butter and half of the oil in a skillet over medium-low heat. Sweat the onions, cover, and cook 10 min over low heat, then remove them from the skillet and keep warm.
- Coat the liver slices with flour, then shake off the excess. Add the rest of the oil to the skillet and raise the heat to medium-high. Add the liver slices, cook 2 min, turn them then deglaze with the vinegar. Put the onions back into the skillet and lower the heat to medium, cover, and cook a further 3 min (do not overcook the liver or it will become tough!). Remove the skillet from the heat, then season with salt and pepper.
- Serve on the warmed plates with the onions on top of the liver slices.
Nutrition Facts Table
per 1 serving (150g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Magnesium, Potassium, Vitamin B1, Vitamin K
- Good source of :
- Manganese, Vitamin E
- Excellent source of :
- Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||2 ½|