Try this Sauteed Calfs Liver W/bacon and Red Onions recipe, or contribute your own.
Suggest a better descriptionCut bacon into 1 inch pieces. saute bacon in a skillet over low heat till fat is translucent, about half way cooked. Drain grease. Add onions. Continue sauteing until onions begin to caramelize. The onions should look "sticky and sugary" and have a golden color. Place onion mixture on a plate and keep warm. Lightly flour each piece of liver. Over medium-low heat, melt butter in a large skillet and heat till it just begins to smoke. Do not burn the butter. Add liver to skillet and saute till liver has just a little pink on the inside (cut to check) turning once or twice. Remove liver from skillet and place over the onion mixture. Add the vinegar to the liver skillet and reduce to about one teaspoon stirring constantly, scraping up brown bits. Add the chicken stock and bring to a boil. Boil the stock till it is reduced to a sauce consistency. Strain the sauce over the liver and serve. Recipe By : Zenophon From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 1 | ||
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Calories: 783 | ||
Calories from Fat: 563 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.6g | 83 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 106.7mg | 33 % | |
Sodium 1482.4mg | 51 % | |
Potassium 391.4mg | 10 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 32.7g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 783
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