Calf Liver in Bacon Cream Sauce

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READY IN: 8hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the liver into serving size pieces.
  • Put in a bowl and pour the milk on top.
  • Make sure liver is throughly coated then cover with plastic wrap and refrigerate for 4-8 hours.
  • Cook the bacon until crisp, reserving fat.
  • Crumble.
  • Mix the flour, salt, pepper, curry and paprika.
  • Remove the liver from the milk and roll in the flour mixture until well coated.
  • Heat the bacon fat/butter in a nonstick frying pan at a medium heat until hot (light brown colour at this point).
  • Fry the liver in the butter for 5 minutes on each side, lower heat if browning too quickly.
  • Turn only once.
  • Remove to platter.
  • Pour the cream into the frying pan and add the parsley and bacon.
  • Stir over medium heat until hot and bubbly.
  • Pour over liver.
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