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Name: Roasted Calfs Liver with Wild Mushroom Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Wild Mushroom Sauce as an; Salt; 1 1/4 c Veal stock or chicken stock; 3 tb Sweet paprika (preferably; 1 1/2 tb Olive oil, (up to 2)

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INGREDIENTS

Wild Mushroom Sauce as an
Salt
1 1/4 c Veal stock or chicken stock
3 tb Sweet paprika (preferably
1 1/2 tb Olive oil, (up to 2)

Servings

INSTRUCTIONS

Preheat the oven to 550 degrees F. In a bowl combine the paprika and enough olive oil to form a paste. Add salt and pepper. Rub the paste over the liver and place it in a roasting pan, smooth side up . Place in oven for 10 minutes. Add just enough stock to the pan to form a thin layer of liquid. Continue roasting for another 10 minutes, or until a meat thermometer reads 120 degrees F. at the thic kest part. Transfer to a cutting board and let rest 5 minutes. To serve, thinly slice liver and serve with the sauce. >From Taste Show # TS4794 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" on Apr 4, 1997

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.