Calf Liver Braised In Wine
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A home-kitchen version of calf liver braised in wine, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. calf liver, thinly sliced, cut in serving pieces
- 1/4 c. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. onion, chopped
- 1/4 tsp. basil
- 3 Tbsp. butter or margarine
- 1 c. mushrooms, sliced
- 1 cube beef bouillon
- 1/2 c. water (boiling)
- 1/2 c. dry red wine
Method
Coat liver in mixture of flour, salt and pepper.
Set aside. Saute onion in butter until tender.
Add liver and brown lightly on both sides.
Dissolve bouillon in boiling water.
Add mushrooms, bouillon, wine and basil.
Cover and simmer 15
minutes or until liver is tender.
Serves 4.
Rate:
