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Sherried Liver

fast.cook's picture
  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.

Recipe Summary

Main Dish

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Sherried Liver Recipe