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Sauteed Calf's Liver With Trumpet Mushrooms & Balsamic Vineg

Yield: 1 Servings

Ingredients and directions for this recipe

4 tb Virgin olive oil plus 4
-tablespoons
2 lg Onions,; thinly sliced
1/4 lb Pancetta, cut into 1/4 inch
-cubes
1 lb Calf's liver, cut into 4
-1-inch slices
1/4 c Flour with salt and pepper
1 c Dry white wine
1/4 c Balsamic vinegar
1/2 c Basic tomato sauce,; recipe
-follows
1/4 lb Trumpet mushrooms
1 bn Parsley, finely chopped to;
-yield 1/4 cup

In a large saute pan, heat 4 tablespoons virgin olive oil over medium heat,
add onions and pancetta. Cook slowly until onions are caramelized and
pancetta is cooked through but not crisp. Remove to a bowl.

Turn the heat up to medium high and add the other 4 tablespoons of olive
oil. Dredge the liver in the seasoned flour and place all four pieces in
the pan at once. Cook until quite dark brown on one side (about 7 to 8
minutes), moving occasionally. Turn liver over to the other side, and add
balsamic vinegar, tomato sauce, onions and pancetta, bring to a boil and
reduce heat. Add wine and mushrooms and simmer 6 to 7 minutes until liver
is medium to medium rare.

Add parsley, stir to mix, remove liver to serving plate, pour sauce over
and serve.

Yield: 4 servings

Or try one of these recipes:
Apple Stuffed Tenderloin With Cinnamon Raisin Sauce
Chocolate-covered Banana Pops

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