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Calf Liver Jardiniere

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Anonymous (not verified)
  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)
  Salt 1 Dash
  Pepper 1 Dash

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.

Recipe Summary

Difficulty Level: 
Side Dish

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