Liver Tarragon - cooking recipe

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
Preparation
    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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