Sautéed Beef Liver with Raspberries
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 30 min |
| Total: | 1 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Chef Soeur Angèle |
Recipe ingredients
- 1 lb (450 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. (2 mL) dried tarragon
- 1 Tbsp. (15 mL) cornstarch
- 1 Tbsp. (15 mL) cold water
- 1 cup (250 mL) flour
- 1/2 tsp. (2 mL) dried thyme
- 1/2 tsp. (2 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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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