Calves’ Liver with Sherry

How to cook Calves' Liver with Sherry

Ingredients: 2 onions, chopped 1 tablespoon olive grease 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried parsley salt and pepper to form 1 cup sherry 1 pound calves’ livers 1 tablespoon chopped fresh parsley 4 thick slices French bread, cut into 1 inch cubes 1/8 cup olive lubricator

Directions: In a large skillet heat oil over medium high tension. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to morsel. Add sherry, reduce heat to medium low and let all stew. Interim, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet olio. Cook all well-organized, shaking skillet entirely, for the sake 6 to 7 minutes. Add more sherry if mixture gets parch. Garnish with fresh chopped parsley and fried croutons and not play tricks on. To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.


Servings Per Plan: 4

Amount Per Serving

Calories: 425

Total Fat: 15g Cholesterol: 312mg Sodium: 668mg Total Carbs: 39.1g Dietary Fiber: 2.1g Protein: 28g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving against:4 peoples

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