Sauteed Calfs Liver with Red Wine Vinegar Recipe

Sauteed Calfs Liver with Red Wine Vinegar Recipe

  • 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
  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.
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