Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Smothered Liver
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 271
- Sodium
- 429
Ingredients
8 slices of liver, 1/2 inch thick, preferably calves liver
1/4 cup sherry wine vinegar
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
4 garlic cloves, finely mashed
1 teaspoon sea salt
Freshly ground black pepper
Flour, as needed
8 slices bacon, fried crisp, bacon grease reserved
2 cups chicken stock
Directions
- Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes.
- Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
- Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.