Calves' Liver With Shallots And Apple Mashed Potatoes

• 2 1/4 lbs potatoes, peeled and halved
• 3 tbsp olive oil
• 9 oz shallots, peeled and halved or quartered
• 3/4 cup dry red wine
• 4 tbsp red wine vinegar
• 1 lb calves' liver, cut into 8 slices
• 2 tbsp all-purpose flour, seasoned
• 5 tbsp butter
• 1 None red apple, cored and diced
• 3/4 cup milk
• 1-2 tsp horseradish sauce
• 2-3 sprigs oregano

1. Cook the potatoes in boiling salted water for 20 mins. Drain. Heat 1 tbsp of the oil in a large frying pan. Add the shallots and saute for 3 mins. Season to taste and add the red wine and vinegar. Bring to a boil and simmer for 10 mins.
2. Dredge the liver in the seasoned flour. Heat the remaining oil in a frying pan. Fry the livers in batches for 5 mins, turning once.
3. Heat 2 tbsp of the butter in a saucepan. Add the apple and cook, stirring, for 3-5 mins, until softened. Set aside.
4. Add the remaining butter to the potatoes with the milk and horseradish. Mash. Stir in the apples. Serve with the liver and shallots, garnished with sprigs of oregano.

potatoes, olive oil, shallots, red wine, red wine vinegar, flour, butter, red apple, milk, horseradish sauce, oregano

Taken from recipes-plus.com/api/v2.0/recipes/28135 (may not work)