Sauteed Calf's Liver With Onions and Apples

Ingredients

• 3 tablespoons of olive oil
• 1 large onion, sliced
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• Coarse salt and freshly ground pepper to taste
• 2 apples, peeled, cored and cut in slices 1-inch thick
• 2 tablespoons unsalted butter
• ¾ pound calf’s liver, trimmed of gristle and sliced into 1 1/2-inch strips
• ½ cup white wine

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    678 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 35 grams protein; 598 milligrams cholesterol; 140 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
2. Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
3. Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.