1 HRS 10 MINS
Time to Cook
Step 1Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
Step 2Meanwhile, prepare Horseradish Balsamic Sauce.
Horseradish Balsamic Sauce:
Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
Step 3Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
Step 4Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
Step 5Serve liver and onions with Horseradish Balsamic Sauce.
Nutrition information per serving: 330 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 345 mg Cholesterol; 424 mg Sodium; 28 g Total Carbohydrate; 2.1 g Dietary Fiber; 29 g Protein; 6.6 mg Iron; 16 mg NE Niacin; 1 mg Vitamin B6; 60.3 mcg Vitamin B12; 5 mg Zinc; 38.1 mcg Selenium; 377 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.