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Calf's Liver with Onions and White Wine Recipe

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This recipe for Calf's Liver with Onions and White Wine, by , is from Our Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larry Hoffmann
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups thinly sliced Onions
1/2 cup butter
1/4 teaspoon sage
1 lb. Calf's Liver, cut into thin strips
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon minced parsley
3 tablespoons beef stock
3 tablespoons dry white wine

Directions:
Directions:
In a large skillet, saute onions in butter with crumbled sage for 10 minutes or until onion is lightly browned and cooked. In a paper bag, combine flour, salt and ground pepper. Add calf's liver and shake bag to coat the pieces with seasoned flour. Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly. Put liver on warm serving platter. Add parsley, beef stock and wine to pan and cook for 1 minute, stirring in all the brown glaze from bottom of pan. Pour over liver and onions and serve immediately.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
l Hour
Personal Notes:
Personal Notes:
Good with noodles and green vegetable. From the Vincent Price cookbook.

 

 

 

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