Sauteed Calf's Liver with Red Wine Vinegar

• 12 ounces calf's liver, cut into 1/4-inch-thick slices calf's liver
• All purpose flour
• 1 1/2 tablespoons butter
• 1 large garlic clove, minced
• 1/4 cup canned beef broth
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley

1. Sprinkle liver with salt and pepper; dust with flour.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add liver and saute until crisp and golden, about 3 minutes per side for medium.
4. Transfer liver to plates.
5. Add garlic to skillet; stir 30 seconds.
6. Add broth and vinegar and boil 1 minute, scraping up browned bits.
7. Season sauce with salt and pepper.
8. Spoon sauce over liver; sprinkle with parsley.

s liver, flour, butter, garlic, beef broth, red wine vinegar, parsley

Taken from www.epicurious.com/recipes/food/views/sauteed-calfs-liver-with-red-wine-vinegar-103439 (may not work)