Liver with Wine Sauce
I’ve been making this dish for years now, and it’s one of my favorites. It has a rich, hearty flavor that I find impossible to resist.
- 4 slices calf's liver or 8 slices lamb's liver
- 1 lb flour for coating
- 1 tbsp olive oil
- 2 tbsp butter
- 4 1/2 oz lean bacon rashers rinded and cut into narrow strips
- 1 garlic clove crushed
- 1 onion chopped
- 1 celery stick sliced thinly
- 1/4 pint red wine
- 1/4 pint beef stock
- good pinch of ground allspice
- 1 tsp Worcestershire sauce
- 1 tsp chopped fresh sage or 1/2 tsp dried sage
- 3 - 4 to matoes peeled, quartered and deseeded
- salt and pepper
- fresh sage leaves to garnish
- new potatoes or saute potatoes to serve
- Wipe the liver with kitchen paper (paper towels), season with salt and
- pepper to taste and then coat lightly in
- flour, shaking off any excess.
- Heat the oil and butter in a pan and 2. fry the liver until well sealed on both sides and just cooked through - take care not to overcook. Remove the liver from the pan, cover and keep warm, but do not allow to dry out.
- Add the bacon to the fat left in the pan, with the garlic, onion and celery. Fry gently until soft.
- Add the red wine, beef stock, allspice, Worcestershire sauce, sage and salt
- and pepper to taste. Bring to the boil and simmer for 3-4 minutes.
- Cut each tomato segment in half. Add to the sauce and continue to cook for 2 - 3 minutes.
- Serve the liver on a little of the sauce, with the remainder spooned over. Garnish with fresh sage leaves and serve with tiny new potatoes or saute potatoes.
Calories: 707 kcal
Carbohydrates: 101 g
Protein: 35 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 239 mg
Sodium: 1410 mg
Potassium: 992 mg
Fiber: 6 g
Sugar: 8 g
Vitamin A: 28142 IU
Vitamin C: 32 mg
Calcium: 62 mg
Iron: 11 mg