Hígado Estilo Español - Calf Liver, Spanish Style

Submitted by Molly53

"Calf's liver is sweeter and more delicately flavored than beef liver. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 tablespoons butter or 3 tablespoons bacon fat
• 1 small onion, peeled and sliced
• 2 tablespoons chopped green bell peppers
• 1 tablespoon pimiento, chopped
• 1⁄2 cup mushroom, chopped
• 1⁄2 garlic clove, mashed
• 1 teaspoon salt
• 2 cups tomatoes, cooked (canned is fine)
• 1⁄8 teaspoon pepper
• 1 1⁄2 lbs calf liver, sliced
• flour
• 1⁄4 cup olive oil
• minced parsley, for garnish (optional)

directions

1. Melt fat; add onion and green pepper and cook for ten minutes.
2. Add next six ingredients and cook over low heat for about an hour.
3. Dip sliced liver in flour and saute in hot olive oil until browned on both sides.
4. Season with salt and pepper.
5. place on heated platter and pour hot sauce over the top.
6. Garnish with parsley and serve.