Brandied Liver & Onions
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pound |
calves liver
cut thin |
* |
| 3 | slices |
bacon
|
|
| 1 | each |
onions
sliced into rings |
|
| ½ | cup |
raisins, seedless
|
|
| 2 | tablespoons |
brandy
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | pinch |
salt
|
*
|
| 453.6 | g |
calves liver
cut thin |
* |
| 3 | slices |
bacon
|
|
| 1 | each |
onions
sliced into rings |
|
| 118 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
brandy
|
|
| 15 | ml |
apple cider vinegar
|
|
Directions
On sheet of wax paper, combine flour, pepper and salt.
Dredge liver in flour mixture.
In large non-stick skillet, over medium heat, cook bacon until crisp.
Remove to paper towel to drain; crumble when cool.
To drippings in pan, add liver and sauté, in batches, if necessary, until golden brown, about 1½ minutes per side.
Remove to serving platter; keep warm.
Add onion to skillet; cook until soft, about 3 minutes.
Stir in raisins, brandy and cider vinegar; cook 1 minute.
Add crumbled bacon, pour over liver.
