Brandied Calf Liver and Onions |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron. Ingredients:
2 tablespoons all-purpose flour |
1/4 teaspoon pepper |
1 pinch salt |
1 lb calf liver, sliced thin |
3 slices bacon |
1 onion, sliced into rings |
1/2 cup raisins |
2 tablespoons brandy |
1 tablespoon cider vinegar |
Directions:
1. On sheet of wax paper, combine flour, pepper and salt.
2. Dredge liver in flour mixture.
3. In large non-stick skillet over medium heat, cook bacon until crisp.
4. Remove to paper towel to drain; crumble when cool.
5. To drippings in pan, add liver and saute, in batches if necessary, until golden brown- about 1 1/2 minutes per side.
6. Remove to serving platter, keep warm.
7. Add onions to skillet, cook until soft, about 3 minutes.
8. Stir in raisins, brandy and cider vinegar, cook one minute.
9. Add crumbled bacon, pour over liver.
10. Serve Hot!
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