|Calf liver||1 Pound, cut into 8 equal slices|
|Seasoned flour||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Dry sherry||1⁄2 Cup (8 tbs)|
Wipe liver slices with a damp cloth or paper toweling.
Dredge in seasoned flour.
Melt butter in a medium skillet and add chopped onion.
Saute until golden.
Add liver slices and saute 2 to 3 minutes over medium high heat.
Turn slices and saute 1 more minute or until juices run pink and the second side is browned.
Remove to a serving platter.
Add sherry to pan drippings and swirl to deglaze the pan.
Simmer until sherry is reduced by one-third and sauce is slightly thickened.
Pour sauce over liver to serve.
Serving size: Complete recipe
Calories 1248 Calories from Fat 596
% Daily Value*
Total Fat 62 g95.3%
Saturated Fat 29 g145%
Trans Fat 0 g
Cholesterol 1625 mg541.7%
Sodium 1158.3 mg48.3%
Total Carbohydrates 59 g19.7%
Dietary Fiber 3.9 g15.6%
Sugars 8.8 g
Protein 100 g200.6%
Vitamin A 3532.3% Vitamin C 25.4%
Calcium 6.3% Iron 166.3%
*Based on a 2000 Calorie diet