He prepares it the way he likes it which often turns really too dry for me.
Liver Tarragon
We know, beef liver sounds disgusting, but, with this recipe, the lowly beef liver will be transformed into a culinary masterpiece!
Recipe Summary Liver Tarragon
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.Ingredients | Spicy Beef Liver Recipes
1 pound beef liver, cut into 1/4 inch slices
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
¼ cup tarragon vinegar
1 lemon, cut into thin slices
2 tablespoons chopped fresh parsley
Directions
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.
Info | Spicy Beef Liver Recipes
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
