Calf Liver Jardiniere
|All purpose flour||1 Tablespoon|
|Calf liver||10 Ounce|
|Vegetable oil||1 Tablespoon|
|Thinly sliced onion||1 Cup (16 tbs)|
|Julienne cut carrot||1⁄2 Cup (8 tbs)|
|Julienne cut celery||1⁄2 Cup (8 tbs)|
|Canned italian tomatoes||1 Cup (16 tbs)|
On paper plate combine flour, salt, and pepper.
Dredge liver In flour mixture, coating both sides.
In 10-inch nonstick skillet heat oil over high heat; add liver and brown quickly on both sides.
Remove liver from skillet to a plate and set aside.
Reduce heat to medium and add onions, carrot, and celery to same skillet; saute, stirring to prevent sticking, until onions are browned.
Add reserved tomato liquid, reduce heat to low, cover, and let simmer until vegetables are tender, about 5 minutes.
Stir tomatoes into vegetable mixture; top with liver, cover, and let simmer until mixture is thoroughly heated, about 5 minutes.