Preparation time: 15 minutes
Total cooking time: 20 minutes
Serves: 4
Ingredients for the calves liver recipes with wine and parsley:
600 g (11/4lb) calves' liver, thinly sliced (ask your butcher to do this)
oil, for cooking
50 g (13/4 oz.) butter
2 onions, thinly sliced
2 tablespoons plain flour
1/2 cup (125ml/4 fl oz.) Riesling 1 cup (30 g/1 oz.) chopped parsley
Directions for the calves liver recipes with wine and parsley:
1. If you thinking to ever try the calves liver recipes with wine and parsley, here are some guidelines that should help you. First cut the liver into thin strips. Heat the wok until very hot, add 2 teaspoons of the oil with 10 g (1/4 oz.) butter and swirl it around to coat the side. Stir-fry the onion for 3-4 minutes, or until softened. Remove from the wok.
2. Season the flour with salt and pepper and use to coat the liver. Reheat the wok, add a little more of the oil and butter, and stir-fry the floured liver in four batches until browned. Add more oil and butter to the wok if necessary. Remove all the liver from the wok.
3. Reheat the wok, then add the wine and boil until it has reduced by two-thirds. Return the onion and liver to the wok, add the parsley and toss well. Season and serve immediately.
Nutritional Value for the calves liver recipes with wine and parsley:
Protein 30 g;
Fat 35 g;
Carbohydrate 10 g;
Dietary Fibre 1.5 g;
Cholesterol 440mg;
Energy 2025kJ (485cal)
The author of this article, Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find many other delicious
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About the Author:
The author of this article, Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find many other delicious recipes and not only, it is recommended to visit: http://recipessecrets.info/
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Author: Shirley M. Duran
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