Calf'S Liver With Onions, Raisins And Pine Nuts

• 3 tablespoons raisins
• 2 tablespoons marsala wine
• 3/4 lb frozen pearl onions
• 1/4 cup butter
• 1 1/2 teaspoons sugar
• flour, seasoned with
• salt and pepper (for dredging)
• 1 1/2 lbs calf liver, sliced thin
• 2 tablespoons olive oil
• 2 tablespoons pine nuts, toasted
• 1 cup beef broth

1. In a small bowl let the raisins steep in the Marsala for 1 hour.
2. In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
3. Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
4. Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
5. In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
6. In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and saute the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
7. Transfer liver with slotted spatula and keep warm, covered.
8. Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
9. Add the onions and salt and pepper to taste.
10. Nap the liver with the sauce and sprinkle with pine nuts.

raisins, marsala wine, frozen pearl onions, butter, sugar, flour, salt, thin, olive oil, pine nuts, beef broth

Taken from www.food.com/recipe/calfs-liver-with-onions-raisins-and-pine-nuts-60869 (may not work)