2 lbs of fresh calf’s liver, (best not to get beef liver it is tougher).
1/2 cup of sliced mushrooms
1/2 cup of flour
1/4 cup beef stock
1/2 stick of butter
1 cup of white wine
2 cups of fresh Brussels Sprouts
1 teaspoon of herb de provence
1 red onion
1 Cubanelle Pepper
1/2 teaspoon of Smoked Paprika
Wash and clean Brussels Sprouts, cut off the root, and slice lengthwise.
Blanche the sprouts for about 3-4 minutes.
Dredge your liver fillets in flour salt and pepper
Heat butter in skillet on medium.
Clean and slice thinly the onion.
Saute the onion in the butter until translucent.
Add the liver slices. make sure they are all flat, and not on top of each other.
Drain Sprouts and add them to the skillet and add white wine, beef stock, herbs de provence and paprika.
Cook on medium to high heat until the sprouts begin to brown and crisp and the liver is looking slightly browned, about 5 minutes, I like it a little rare, cook a bit longer, but beware, if it is cooked toot long it will get chewy.
Plate the liver with the onions and Brussels Sprouts on top and gather some of the sauce and drizzle over it all.
Serves 4, or can be placed in separate containers and frozen, or kept in refrigerator for a 4-5 days.