Try this Calfs Liver with Port Wine Sauce recipe, or contribute your own.
Suggest a better descriptionCook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon. Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and saute until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve. Serves 2. Bon Appetit October 1992
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Serving Size: 1 Serving (893g) | ||
Recipe Makes: 1 | ||
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Calories: 838 | ||
Calories from Fat: 470 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 23g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 76.2mg | 23 % | |
Sodium 2513.8mg | 87 % | |
Potassium 904mg | 24 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 44.2g | ||
Protein 24.7g | 35 % | |
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: 838
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