1 pound sliced calf's liver, membrane removed
Salt and pepper
4 tablespoons butter
3 tablespoons olive oil
1 small onion, diced
2 scallions, with some of the green part, chopped
1 clove garlic, minced
2 tablespoons tomato paste
1/2 cup dry white wine
1/2 cup chicken broth or water
1 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon fresh minced parsley, plus more for garnish
In a small mixing bowl, combine tomato paste, wine, chicken broth, sugar and lemon juice; set aside. Season flour with salt and pepper and place in a shallow baking pan. Dredge liver in flour, shaking off excess. Heat butter with oil in a large skillet. Add onion, scallions and garlic and cook for a few minutes until onions are limp and garlic is soft; do not let garlic burn. Add liver and cook for a few minutes, or until liver is lightly browned on both sides. Stir in liquid mixture and parsley and cook until sauce thickens. Garnish with additional chopped parsley. Serve liver with sauce. Good accompanied with Mashed garlic potatoes (recipe follows), pasta, rice or buttered noodles. Serves 3-4.
Kitchen Ade Note: Freeze leftover tomato paste and chicken broth in ice cube tray compartments. When frozen, place cubes in plastic bags. Store in freezer and use as needed.
Garlic Mashed Red-Skin Potatoes
3 pounds red skin potatoes, scrubbed and cut into 2-inch pieces (do not peel potatoes)
1-1/2 cups milk, whole or low fat
1/2 stick butter or margarine
3-4 cloves garlic, minced
In a small saucepan, heat milk with butter and garlic. Simmer for 15 minutes. Remove from heat. In a large kettle, cover potatoes with enough lightly salted water to cover. Boil until tender, about 20-25 minutes; drain. While potatoes are cooking, heat milk with butter and garlic in a small saucepan. Simmer for 15 minutes; remove from heat. With an electric mixer or potato masher, mash potatoes, adding milk mixture, a little at a time, until potatoes are desired consistency. Season with salt and pepper to taste. Makes 4-6 servings.
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