Liver Tarragon Recipe

Ingredients
<br>- 1 pound beef liver, cut into 1/4 inch slices
<br>- 1/4 cup flour
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 2 tablespoons butter
<br>- 1/4 cup tarragon vinegar
<br>- 1 lemon, cut into thin slices
<br>- 2 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>step 1: Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
<br>step 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.
<br>step 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.
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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
step 1: Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
step 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.
step 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.

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