Sautè of Liver, Bacon, and Shallots
Quick to cook, tender calves' liver is the perfect partner to salty bacon and is served here in a rich sauce.
Good with mashed potatoes and green beans for a tasty supper dish.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturemeaty, rich, smoky, tangy, umami, winey
- 12 oz (350g) calves' liver
- 8 thick bacon slices, preferably maple cured
- 1 tbsp olive oil
- 2 tbsp butter
- 4 shallots, thinly sliced
- 2/3 cup dry vermouth
- 1 tsp Dijon mustard
- Dash of Worcestershire sauce (optional)
- Salt and freshly ground black pepper
Cut the liver and the bacon into strips about 2in (6cm) long and ½ in (1.5cm) wide.
Heat 1 tbsp each oil and butter in a large frying pan over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes, or until golden. Transfer to a plate.
Add the remaining oil and butter to the pan and increase the heat to high. Add the liver and bacon and cook for 3-4 minutes, until the liver is seared and slightly pink inside.
Return the shallots to the pan. Pour in the vermouth, and boil, scraping up any browned bits in the pan with a wooden spoon, for 1–2 minutes.
Reduce the heat to medium-low and stir in the mustard and the Worcestershire sauce (if using). Season with salt and pepper and serve at once.
Lamb's Liver and Bacon
Use the same quantity of lamb's liver. Add a dash of Tabasco sauce for an extra touch of spice.
2008 Dorling Kindersley