Liver Tarragon recipe

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Ingredients

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

Nutrition Info

209.9 calories
carbohydrate: 12.7 g
cholesterol: 285.5 mg
fat: 9.3 g
fiber: 1.6 g
protein: 20.1 g
saturatedFat: 4.7 g
servingSize: -
sodium: 388.3 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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