Sauteed Calf's Liver Smothered with Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this dish, from chef Matthew Reichel, with potato pancakes or rice pilaf. Ingredients:
1 cup all purpose flour |
2 teaspoons salt |
1 teaspoon ground black pepper |
8 1/2-inch-thick slices calf’s liver |
3 tablespoons vegetable oil |
1 tablespoon butter |
1/2 cup beer |
2 pounds onions, sliced |
Directions:
1. Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
2. Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
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