Reagan Calf's Liver Balsamic Reduction
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"Nancy liked liver served like this I'm not sure she would have used the flour .she served it with spinach because she suffered from anemia .she had it medium rare but you can cook it longer if needed"
Ingredients
Nutritional
- Serving Size: 1 (113.2 g)
- Calories 120.4
- Total Fat - 7.7 g
- Saturated Fat - 2.7 g
- Cholesterol - 30.7 mg
- Sodium - 1129.1 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 2.4 g
- Sugars - 2 g
- Protein - 7.3 g
- Calcium - 45 mg
- Iron - 0.6 mg
- Vitamin C - 7.2 mg
- Thiamin - 0 mg
Step 1
Rinse liver and gently dry.
Step 2
Cut each slice in half and season with salt and pepper.
Step 3
Set aside.
Step 4
Heat oil and butter over medium heat and add onion.
Step 5
Cook, stirring frequently, until golden brown, about 10 to 12 minutes.
Step 6
While onion cooks, dredge liver in flour and gently shake off any excess.
Step 7
When onion slices have browned, push them to side of pan and add liver.
Step 8
Cook liver 1 to 2 minutes per side for medium rare.
Step 9
Pour balsamic vinegar over liver and onions about 30 seconds before liver is done.
Step 10
Serve at once.
Tips & Variations
No special items needed.
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