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Thursday, September 3, 2015

Liver Tarragon

Ingredients

  • Servings: 4
  • 1 pound beef liver, cut into 1/4 inch slices
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/4 cup tarragon vinegar
  • 1 lemon, cut into thin slices
  • 2 tablespoons chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • dredge liver slices in flour, shaking off excess, and season with salt and pepper.
  • melt butter in a large skillet over medium high heat. cook liver for 5 minutes per side, reducing heat if necessary. transfer to a heated serving dish, and keep warm.
  • in the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. if necessary, add a small amount of water to increase sauce. lay lemon slices over liver, and pour sauce over the top. sprinkle with freshly chopped parsley. serve immediately.

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