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Liver Tarragon

By: MARILYN PERZIK  
"This is a delicious way to serve liver. The tarragon vinegar and lemon enhance the flavor of the liver. It's a pleasant change from liver with onions and bacon. It is also very eye-appealing."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 36 people have saved this

What to Drink?

Wine Merlot
Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

Directions

  1. Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 240 | Total Fat: 11.6g | Cholesterol: 357mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2006 by Lissy Kathiria 
This is really great way to cook liver, thank you so much... MORE

 
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