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Calf’S Liver In Tomatoe & Wine

Calf's Liver in Tomatoe & Wine recipe image
This classic French dish transforms mild, tender calf's liver into a luxurious meal by braising it in a deep, savory sauce. The liver is first seared to lock in juices, then finished gently in a reduction of red wine, tomato paste, and sweet caramelized onions. The result is a dish with a velvety texture and complex flavors, balancing the richness of the meat with the acidity of the wine and tomatoes. It is an elegant yet comforting option for dinner parties or special weeknight meals. Serve with crusty bread to soak up the delicious sauce or alongside creamy mashed potatoes for a hearty, satisfying experience that showcases traditional bistro cooking.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 463.7
Description
This classic French dish transforms mild, tender calf's liver into a luxurious meal by braising it in a deep, savory sauce. The liver is first seared to lock in juices, then finished gently in a reduction of red wine, tomato paste, and sweet caramelized onions. The result is a dish with a velvety texture and complex flavors, balancing the richness of the meat with the acidity of the wine and tomatoes. It is an elegant yet comforting option for dinner parties or special weeknight meals. Serve with crusty bread to soak up the delicious sauce or alongside creamy mashed potatoes for a hearty, satisfying experience that showcases traditional bistro cooking.
Ingredients
  • 5 tablespoon OIL
  • 1 1/2 pound CALF'S LIVER,SLICED THICK
Directions
  1. 1
    Season the sliced calf's liver generously with salt and pepper.
  2. 2
    Heat half of the oil in a large skillet over medium-high heat.
  3. 3
    Sear the liver slices for 2-3 minutes until half-way cooked, then remove from the pan and set aside to keep warm.
  4. 4
    Add the remaining oil to the same pan and reduce heat to low.
  5. 5
    Add sliced onions and bouquet garni; sauté gently until soft but not browned.
  6. 6
    Stir in flour and cook for about 2 minutes, stirring constantly to prevent burning.
  7. 7
    Slowly pour in red wine, red wine vinegar, tomato paste, and water or beef broth.
  8. 8
    Add minced garlic and stir well to combine all ingredients.
  9. 9
    Bring the sauce to a boil, then reduce heat and simmer for 6 minutes until slightly thickened.
  10. 10
    Taste the sauce and add a little sugar if the flavor is too sharp.
  11. 11
    Return the liver to the pan and simmer gently just until heated through and fully cooked.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 463.7kcal
% Daily Value *
Total Fat 27.4g43%
Saturated Fat 5.4g27%
Cholesterol 803.6mg268%
Sodium 91.9mg4%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.0g0%
Sugars 1.2g
Protein 44.3g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: calf liver, red wine sauce, french cuisine, tomato paste, braised liver, onion sauce, gourmet dinner, liver recipe, wine reduction, comfort food, bistro style, garlic, red wine vinegar, beef broth, savory, main course, pan seared, rich flavor, traditional, meal prep
Read it online: https://www.chefs-mate.com/recipe/calfs-liver-in-tomatoe-wine/