Sherried Liver Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Calf liver1 Pound, cut into 8 equal slices
 Seasoned flour1 Tablespoon
 Butter1⁄4 Cup (4 tbs)
 Onion1 Medium, chopped
 Dry sherry1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1248 Calories from Fat 596

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 29 g145%

Trans Fat 0 g

Cholesterol 1625 mg

Sodium 1158.3 mg48.3%

Total Carbohydrates 59 g19.7%

Dietary Fiber 3.9 g15.6%

Sugars 8.8 g

Protein 100 g200.6%

Vitamin A 3532.3% Vitamin C 25.4%

Calcium 6.3% Iron 166.3%

*Based on a 2000 Calorie diet

Directions

Wipe liver slices with a damp cloth or paper toweling.
Dredge in seasoned flour.
Melt butter in a medium skillet and add chopped onion.
Saute until golden.
Add liver slices and saute 2 to 3 minutes over medium high heat.
Turn slices and saute 1 more minute or until juices run pink and the second side is browned.
Remove to a serving platter.
Add sherry to pan drippings and swirl to deglaze the pan.
Simmer until sherry is reduced by one-third and sauce is slightly thickened.
Pour sauce over liver to serve.
Quantcast