Calf's Liver With Grapes

By Pierre Franey

Total Time
20 minutes
Rating
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 8thin slices calf's liver, about 1½ pounds
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ⅓cup flour
  • 1tablespoon sugar
  • 1tablespoon red-wine vinegar
  • 1cup fresh or canned chicken broth
  • 1tablespoon tomato paste
  • 1½cups red or white seedless grapes
  • 3tablespoons butter
  • 3 to 4tablespoons corn, peanut or vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

388 calories; 25 grams fat; 8 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 17 grams protein; 555 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle liver on both sides with salt and pepper.

  2. Step 2

    Dip pieces in flour to coat well on both sides. Shake off excess. Set aside.

  3. Step 3

    Combine sugar and vinegar in heavy saucepan and bring to boil. Cook, shaking saucepan and stirring, until liquid evaporates. Continue cooking until sugar becomes caramel color. Take care that it does not burn.

  4. Step 4

    Add chicken broth and stir in tomato paste. Bring to boil and cook 5 minutes or longer until reduced to ½ cup. Add grapes and butter.

  5. Step 5

    Heat 2 tablespoons of oil in heavy skillet and when hot add pieces of liver, a few at a time, in one layer. Cook 1 or 2 minutes on one side and turn. Cooking time will depend on thickness. Cook on second side 1 or 2 minutes. As pieces are cooked transfer to heated platter. Continue adding pieces and a little more oil to skillet as necessary, tablespoon at a time.

  6. Step 6

    Bring sauce to boil and pour onto liver. Serve with mashed potatoes or pureed cauliflower (see recipe).

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