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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
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