SAUTÉED CALVES LIVER WITH CARMELIZED ONIONS

SAUTÉED CALVES LIVER WITH CARMELIZED ONIONS image

Categories Beef

Yield 6 portions

Number Of Ingredients 8

8 oz. bacon, cut into 1-inch pieces
2 large onions, thinly sliced
2 lbs. calves liver, in 1/2-inch slices
1 tbsp. unsalted butter
freshly ground black pepper, to taste
coarse Kosher salt, to taste
3 tbsp. balsamic vinegar
3 tbsp. chicken stock

Steps:

Sauté the bacon in a large skillet until crisp. Remove it with a slotted spoon and set aside. Add the onions to the skillet and cook over medium heat, stirring frequently, until wilted and golden, 20 to 25 minutes. Remove them wtih a slotted spoon and keep warm. Raise the heat under the skillet to medium-high. When the bacon fat is hot, reduce the heatto medium and sauté the liver, a few slices at a time, for 1-2 minutes on each side for medium-rare. Add butter to the skillet if necessary, and sprinkle the liver with salt and pepper while it is cooking. Slice the liver on the diagonal and keep warm. Add the vinegar and stock to the skillet and bring to a boil, scraping up any brown bits. Add the reserved onion and toss over medium heat for 30 seconds. Let them rest, off the heat, for an additional 30 seconds. Arrange the liver on a serving platter or individual serving plates. Top with onionsand sprinkle with the reserved bacon.