Calf's Liver with Port Wine Sauce

Calf’s Liver with Port Wine Sauce


4 bacon slices
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground dried thyme
12 ounces sliced calf's liver
1 small onion, chopped
1/4 cup canned beef broth
1/4 cup Port wine
2 tablespoons red wine vinegar

Cook bacon in heavy large skillet over medium-high heat until
crisp. Transfer bacon to paper towel to drain. Discard all but
2 tablespoons fat from pan. Crumble bacon.

Combine flour, salt, pepper and thyme in shallow dish. Add liver
and turn to coat; shake off excess. Heat fat in skillet over
medium-high heat. Add liver and cook until tender and brown on
both sides, about 5 minutes. Transfer liver to plate; cover with
foil and keep warm. Add onion to skillet and saute until golden,
about 5 minutes. Mix in broth, Port and vinegar. Boil mixture
until reduced to sauce, about 2 minutes. Season to taste with salt
and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

B-man :smiley: