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Sautéed Beef Liver with Raspberries
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saute-foie-bœuf-framboises-1582.jpg
PT15M
PT30M
PT1H45M
Place the liver slices in the milk. Cover and refrigerate 1 hour.Remove and dry well.Prepare the seasoned flour by mixing all the ingredients together. Flour the liver slices.Melt the butter in a non-stick skillet and brown the onion and garlic for 2 minutes.Add the liver slices and cook 6 to 8 minutes until they are pink inside. Remove the liver slices and set aside.Add the beef bouillon, the red wine, the raspberry vinegar and the tarragon. Simmer 4 to 5 minutes, stirring from time to time.Thin the cornstarch in water and add it to the mixture. Stir constantly until it thickens slightly.Place the liver slices in a serving dish and coat with the sauce.Serve with rice or potatoes and garnish with a few raspberries.
4
Chef Soeur Angèle
1
2
1
1
1 lb (454 g) beef liver, sliced thin
1/2 cup (125 mL) milk
2 Tbsp. (30 mL) butter
1 onion, sliced in rings
1 garlic clove, minced
1/2 cup (125 mL) beef bouillon
1/4 cup (60 mL) dry red wine
1/4 cup (60 mL) raspberry vinegar
1/2 tsp. (3 mL) dried tarragon
1 Tbsp. (15 mL) cornstarch
1 Tbsp. (15 mL) cold water
1 cup (250 mL) flour
1/2 tsp. (3 mL) dried thyme
1/2 tsp. (3 mL) dried marjoram
1 tsp. (5 mL) dried parsley
Sautéed Beef Liver with Raspberries
4
servings
0:15
Preparation
0:30
COOKING
1:45
TOTAL TIME
Ingredients
-
1 lb
(454 g)beef liver, sliced thin
-
1/2 cup
(125 mL)milk
-
2 Tbsp.
(30 mL)butter
-
1
onion, sliced in rings
-
1
garlic clove, minced
-
1/2 cup
(125 mL)beef bouillon
-
1/4 cup
(60 mL)dry red wine
-
1/4 cup
(60 mL)raspberry vinegar
-
1/2 tsp.
(3 mL)dried tarragon
-
1 Tbsp.
(15 mL)cornstarch
-
1 Tbsp.
(15 mL)cold water
-
1 cup
(250 mL)flour
-
1/2 tsp.
(3 mL)dried thyme
-
1/2 tsp.
(3 mL)dried marjoram
-
1 tsp.
(5 mL)dried parsley
Preparation
Place the liver slices in the milk. Cover and refrigerate 1 hour.
Remove and dry well.
Prepare the seasoned flour by mixing all the ingredients together. Flour the liver slices.
Melt the butter in a non-stick skillet and brown the onion and garlic for 2 minutes.
Add the liver slices and cook 6 to 8 minutes until they are pink inside. Remove the liver slices and set aside.
Add the beef bouillon, the red wine, the raspberry vinegar and the tarragon. Simmer 4 to 5 minutes, stirring from time to time.
Thin the cornstarch in water and add it to the mixture. Stir constantly until it thickens slightly.
Place the liver slices in a serving dish and coat with the sauce.
Serve with rice or potatoes and garnish with a few raspberries.
Source :
Chef Soeur Angèle
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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