Sauteed Calf's Liver With Onions and Apples
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:2 to 3 servings
- 3tablespoons of olive oil
- 1large onion, sliced
- 1clove garlic, minced
- 1teaspoon fresh thyme leaves
- 1teaspoon fresh rosemary leaves
- Coarse salt and freshly ground pepper to taste
- 2apples, peeled, cored and cut in slices 1-inch thick
- 2tablespoons unsalted butter
- ¾pound calf's liver, trimmed of gristle and sliced into 1½-inch strips
- ½cup white wine
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
466 calories; 27 grams fat; 9 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 24 grams protein; 813 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
- Step 2
Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
- Step 3
Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.
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3 tbsp butter , 2-3 large apples
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