Ingredients with Measurements:
- 4 slices of calf's liver, about 1/2 inch thick
- 8 slices of bacon
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and pepper. Dredge the calf's liver slices in the flour mixture, shaking off any excess.
2. In a large skillet, heat olive oil over medium-high heat. Add bacon slices and cook until crispy, about 5 minutes. Remove bacon from skillet and set aside.
3. In the same skillet, add butter and heat until melted. Add the liver slices and cook for 2-3 minutes on each side, until browned and cooked through. Use tongs to transfer the liver slices to a plate and keep warm.
4. In the same skillet, add chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet. Reduce heat to low and whisk in heavy cream and Dijon mustard. Simmer for 5 minutes, until the sauce has thickened.
5. To serve, place a slice of liver on each plate and top with 2 slices of bacon. Spoon the mustard sauce over the liver and sprinkle with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking bacon and liver
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 497
- Fat: 38g
- Protein: 25g
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 2g
- Sodium: 755mg
Substitutions for ingredients:
- Pork bacon can be used instead of regular bacon
- Beef broth can be used instead of chicken broth
- Whole grain mustard can be used instead of Dijon mustard
Variations:
- Add sliced onions to the skillet when cooking the liver for extra flavor
- Use lamb liver instead of calf's liver for a different taste
- Substitute the mustard sauce with a red wine sauce or mushroom sauce
Tips and tricks:
- Make sure to shake off any excess flour from the liver slices before cooking to prevent a floury taste
- Cook the bacon until crispy to add texture to the dish
- Use a meat thermometer to ensure the liver is cooked to an internal temperature of 160°F
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve on a bed of mashed potatoes or roasted vegetables for a complete meal
- Garnish with additional chopped parsley or chives for a pop of color
Pairings:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth to thin it out
- If the liver is tough, it may be overcooked. Make sure to cook it for only 2-3 minutes on each side.
Food safety advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat
- Wash hands and surfaces thoroughly before and after handling raw meat
Food history:
- Calf's liver and bacon was a popular dish in the United Kingdom during the 19th and 20th centuries
Flavor profiles:
- Savory, salty, and slightly tangy from the mustard sauce
Serving suggestions:
- Serve as a main course for dinner
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