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Sautéed Beef Liver with Raspberries 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
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. (3 mL) dried tarragon 1 Tbsp. (15 mL) cornstarch 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

Sautéed Beef Liver with Raspberries

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    beef liver, sliced thin
  • 1/2 cup
    (125 mL)
    milk
  • 2 Tbsp.
    (30 mL)
    butter
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  • 1
    onion, sliced in rings
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  • 1
    garlic clove, minced
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  • 1/2 cup
    (125 mL)
    beef bouillon
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  • 1/4 cup
    (60 mL)
    dry red wine
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  • 1/4 cup
    (60 mL)
    raspberry vinegar
  • 1/2 tsp.
    (3 mL)
    dried tarragon
  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1 cup
    (250 mL)
    flour
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  • 1/2 tsp.
    (3 mL)
    dried thyme
  • 1/2 tsp.
    (3 mL)
    dried marjoram
  • 1 tsp.
    (5 mL)
    dried parsley
Imprimer ma sélection

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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