Sauteed Calves Liver with Balsamic Sauce
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | lb | Beef, calves liver , cut into strips, soaked in milk |
| 2.00 | cup | Flour, seasoned |
| 4.00 | lb | Onion, yellow , julienned |
| 0.50 | lb | Bacon , small dice |
| 5.00 | floz | Canola oil |
| 6.00 | floz | Balsamic Vinegar |
| 24.00 | oz | Knorr Demi-Glace Sauce Mix 4 x 28 OZ , prepared |
| 2.00 | oz | Butter |
Preparation
1. Cook off bacon, when crisp remove from pan, add onions and saute until caramelized. Deglaze with balsamic vinegar, reduce vinegar by 3/4. Reserve when finished reducing.
2. Drain and dry off liver, dredge in seasoned flour.
3. Heat oil in a large pan, should start to smoke, add the liver ( do not crowd the pan), cook liver to medium rare. Add Knorr Demi galze and onion-bacon mixture.
4. Bring up to a simmer, season to taste, finish with whole butter.
5. Serve with herb polenta.
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