Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce

Ingredients

  • 12 ounces bacon, slab or sliced, in 1 by ¼ inch pieces
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
  • 6 tablespoons minced shallots
  • ½ teaspoon salt
  • ¾ cup red wine vinegar
  • ¾ cup brown veal stock or chicken stock
  • ¼ cup stoneground mustard
  • + 7 more ingredients
    • 6 (8ounce) slices calf's liver, trimmed of all sinew and cut into ½ inch slices
    • Salt and freshly ground black pepper, to taste
    • 1 tablespoon unsalted butter
    • Sauteed Onions, recipe follows
    • 6 tablespoons (¾ stick) unsalted butter
    • 3 small onions, thinly sliced across width
    • ½ teaspoon salt

1. Fry bacon until crisp. Drain on paper towels and reserve. 2. Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

View full recipe at SpringPad

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