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Savory Calf's Liver

Chef.at.Home's picture
Ingredients
  Calf liver 1 Pound, sliced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced mushrooms 1 Cup (16 tbs) (Canned / Fresh)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Catsup 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Red wine vinegar 2 Tablespoon
Directions

1. Have liver cut in uniformly thick slices (1/2 inch or a little less); trim off membrane and remove large tubes; wipe with a clean damp cloth.
2. Saute the mushrooms in the butter or margarine 5 minutes, add salt and pepper then push them to 1 side in the frying pan.
3. Saute the liver quickly, no longer than 2 1/2 minutes per side in the hot butter or margarine. Remove the liver to a heated serving dish and keep it hot.
4. Add the catsup, lemon juice and wine or vinegar and water. Heat 2 or 3 minutes. Spoon this sauce over the liver.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Mushroom
Servings: 
3

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