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| 1 x ca. 450 g | Calf Liver, cut into 8 thin slices |
| | pepper ground |
| | Flour, for dredging |
| 3 Esslöffel | olive oil |
| 3 Esslöffel | butter |
| 1/4 Tasse | Shallots minced |
| 1/2 Tasse | white wine dry |
| 1/3 Tasse | red wine vinegar |
| 1/3 Tasse | beef broth |
| 2 Esslöffel | tomato paste |
| 1 Esslöffel | parsley chopped |
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Parsley Sprigs for garnish
Pepper liver and dredge in flour. In a large skillet, saute liver in oil over medium-high heat one minute for rare, or up to 3 minutes for well done, adding more oil if necessary. Transfer to a heated platter and keep warm. Lower heat, and in the same skillet, saute shallots in butter, stirring until slightly softened, about 3 minutes. Increase heat to medium-high, add wine and vinegar and stir to dissolve brown bits. Add beef broth and tomato paste. Cook to reduce by one half. Add chopped parsley and pour sauce over liver. Garnish with parsley sprigs.
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