There’s something incredibly comforting about a home-cooked meal, especially when it’s a dish as rich and flavorful as Calf Liver Braised in Wine. This classic recipe, with its roots in rustic European cuisine, has been a favorite of mine for years. It’s the type of meal that warms you from the inside out, perfect for those chilly evenings when you need a bit of comfort food. The liver is tender and savory, and the wine adds a depth of flavor that takes this dish to a whole new level. I love how the onions and mushrooms complement the liver, and the hint of basil gives it a fresh twist. And the best part? It’s surprisingly simple to make! Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress. So, why do I love this recipe so much? It’s hearty, it’s flavorful, and it’s packed with nutrients. Liver is an excellent source of iron and vitamin A, and it’s also high in protein. Plus, cooking with wine not only adds flavor but also has its own set of health benefits, including reducing the risk of heart disease. So, if you’re looking for a new recipe to try, why not give this one a go? I promise you won’t be disappointed!
Ingredients
- 1 lb. calf liver, thinly sliced, cut in serving pieces
- 1/4 c. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. onion, chopped
- 1/4 tsp. basil
- 3 Tbsp. butter or margarine
- 1 c. mushrooms, sliced
- 1 cube beef bouillon
- 1/2 c. water (boiling)
- 1/2 c. dry red wine
Cooking Method
- Coat liver in mixture of flour, salt and pepper.
- Set aside. Saute onion in butter until tender.
- Add liver and brown lightly on both sides.
- Dissolve bouillon in boiling water.
- Add mushrooms, bouillon, wine and basil.
- Cover and simmer 15
- minutes or until liver is tender.
- Serves 4.
Calorie: 500
Total cooking time: 1 hour
Difficulty level: Easy
A Liverly Tale of Culinary Chaos
There I was, in my kitchen, armed with a pound of calf liver, thinly sliced and cut into serving pieces. It was a quiet, unsuspecting Tuesday evening. Little did I know, the culinary rollercoaster that was about to ensue.
The Floury Beginning
First order of business, coat the liver in a mixture of flour, salt and pepper. Now, when it comes to mixing, I have the finesse of a bull in a china shop. Needless to say, there was a minor flour explosion. I’m pretty sure my black cat is now a shade of off-white. On the bright side, the liver was perfectly coated.
Onion Tears and Buttered Up
Next, I sautéed the onion in butter until tender. This sounds simple enough, right? Wrong. Chopping onions is like watching the finale of a tear-jerker movie – uncontrollable sobbing without the emotional payoff. By the time the onions were soft and translucent, I was bawling and snot bubble was making its grand appearance.
Liver Takes the Stage
Then, it was showtime for our liver! Into the pan it went, to get browned lightly on both sides. If by “lightly”, you mean “slightly charred because I was distracted by a viral cat video”, then yes, it was browned perfectly.
Bouillon Bath and the Mushroom Party
My next task was to dissolve a cube of beef bouillon in boiling water. Imagine trying to convince a sugar cube to dissolve in a cup of lukewarm water. Now replace that sugar cube with a stubborn beef bouillon cube. After what seemed like an eternity (and a vigorous workout for my stirring arm), the bouillon finally dissolved.
With the bouillon ready, I tossed in the mushrooms, red wine, and basil. It was like throwing a party where the guests are food items, and the venue is a hot, sizzling pan. I imagine the mushrooms were doing the backstroke in the bouillon-wine pool.
Simmer Down Now
The final step was to cover and simmer for 15 minutes or until the liver was tender. Fifteen minutes may not seem like a long time, but it’s an eternity when you’re waiting for your dinner and your stomach is singing the song of its people.
The Final Act
Finally, the moment of truth arrived. I lifted the lid with bated breath. The aroma that wafted out was heavenly, a symphony of scents that made my taste buds dance. It looked delicious, albeit slightly charred, but we won’t talk about that.
And there you have it! My chaotic kitchen journey to create Calf Liver Braised in Wine. Despite the mishaps, the result was surprisingly tasty. But let’s be real, when you add butter, onions, mushrooms, and red wine together, you could probably make shoe leather taste good.
So, the next time you find yourself with a slab of calf liver and a sense of humour, you know what to do. Just remember, keep the cat out of the kitchen and maybe, just maybe, chop the onions with goggles on.
