Ingredients with Measurements:
- 4 slices of calf's liver (1/2 inch thick)
- 8 slices of bacon
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper.
2. Dredge the calf's liver slices in the flour mixture, shaking off any excess.
3. In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate.
4. In the same skillet, add the butter and vegetable oil. Once the butter has melted, add the calf's liver slices and cook for 3-4 minutes on each side, or until browned and cooked through.
5. Remove the calf's liver from the skillet and set aside on a plate.
6. In the same skillet, add the beef broth and Worcestershire sauce. Bring to a simmer and cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
7. Serve the calf's liver with the bacon and sauce on top. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 355
Fat: 25g
Saturated Fat: 9g
Cholesterol: 129mg
Sodium: 773mg
Carbohydrates: 6g
Protein: 25g
Substitutions for ingredients:
- Pork bacon can be substituted for turkey bacon or beef bacon.
- Chicken broth can be substituted for beef broth.
- Thyme or rosemary can be substituted for parsley.
Variations:
- Add sliced onions to the skillet and cook until caramelized before adding the calf's liver.
- Substitute the Worcestershire sauce with balsamic vinegar for a tangier flavor.
- Add sliced mushrooms to the skillet and cook until tender before adding the beef broth.
Tips and tricks:
- Make sure to pat the calf's liver dry before dredging in the flour mixture to ensure a crispy crust.
- Use a meat thermometer to ensure the calf's liver is cooked to an internal temperature of 160°F.
- Let the calf's liver rest for a few minutes before slicing and serving to allow the juices to redistribute.
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 in a skillet over low heat until warmed through.
Presentation ideas:
Serve the calf's liver and bacon on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Chopped fresh parsley or thyme.
Pairings:
Red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the calf's liver is sticking to the skillet, add more oil or butter to the skillet before cooking.
- If the calf's liver is tough or rubbery, it may have been overcooked.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure the calf's liver is cooked to a safe internal temperature of 160°F.
Food history:
Calf's liver and bacon is a classic British dish that dates back to the 18th century. It was traditionally served as a hearty breakfast dish, but is now commonly served as a main course for dinner.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot with a side of mashed potatoes and roasted vegetables for a comforting and satisfying meal.
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