Calf's Liver With Caramelized Apples

Ingredients

• 4 thin slices fresh calf’s liver, about 1 1/4 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons flour
• 4 Golden Delicious apples, about 1 1/2 pounds
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons corn, peanut or vegetable oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon vinegar, preferably Balsamic vinegar
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    421 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 29 grams protein; 496 milligrams cholesterol; 117 milligrams sodium

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

Preparation

1. Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
2. Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
3. Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
4. Heat oil in a skillet large enough to hold the liver pieces in one layer.
5. Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
6. Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.

30 minutes