Calf's Liver with Port Wine Sauce Recipe

Name: Calf's Liver with Port Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices; 1/3 cup all purpose flour; 1 teaspoon salt; 1/4 teaspoon ground pepper; 1/8 teaspoon ground dried thyme; 12 ounces sliced calf's liver; 1 small onion, chopped; 1/4 cup canned beef broth; 1/4 cup Port wine; 2 tablespoons red wine vinegar

Servings: persons

4 bacon slices
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground dried thyme
12 ounces sliced calf's liver
1 small onion, chopped
1/4 cup canned beef broth
1/4 cup Port wine
2 tablespoons red wine vinegar

1
Cook bacon in heavy large skillet over medium-high heat until crisp.
2
Transfer bacon to paper towel to drain.
3
Discard all but 2 tablespoons fat from pan.
4
Crumble bacon.
5
Combine flour, salt, pepper and thyme in shallow dish.
6
Add liver and turn to coat; shake off excess.
7
Heat fat in skillet over medium-high heat.
8
Add liver and cook until tender and brown on both sides, about 5 minutes.
9
Transfer liver to plate; cover with foil and keep warm.
10
Add onion to skillet and saute until golden, about 5 minutes.
11
Mix in broth, Port and vinegar.
12
Boil mixture until reduced to sauce, about 2 minutes.
13
Season to taste with salt and pepper.
14
Pour sauce over liver.
15
Sprinkle with bacon and serve.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bacon slices, 1/3 cup all purpose flour, 1 teaspoon salt, 1/4 teaspoon ground pepper, and more.

Yes, Calf's Liver with Port Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calf's Liver with Port Wine Sauce

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