Liver with Tarragon Vinegar

    Liver with Tarragon Vinegar

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    30min


    2 people made this

    Even if you think you don't like liver you should try this dish. The tarragon vinegar and lemon enhance the flavour and it's also very eye-appealing.

    Ingredients
    Serves: 4 

    • 500g beef liver, cut into 5mm slices
    • 1/4 cup (30g) flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons butter
    • 1/4 cup (65ml) tarragon vinegar
    • 1 lemon, cut into thin slices
    • 2 tablespoons chopped fresh parsley

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Coat liver slices with flour, shaking off excess, and season with salt and pepper.
    2. Melt butter in a large frypan 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 frypan increase heat to medium high and add tarragon vinegar, scraping the bottom of the frypan 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.
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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    6

    This is really great way to cook liver, thank you so much...  -  25 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    0

    - Rated on  -  15 Mar 2015  (Review from Allrecipes USA and Canada)

    by
    0

    I've served this to my family 3 times now, and I love it. My husband likes it and my son will eat it under duress, which is better than I can say for any other form of liver I've tried. Instead of pouring the tarragon sauce over the top, I serve it on the side as a dip for the french fry-like fried liver strips. The sauce is so delicious I could eat it straight.  -  21 Dec 2014  (Review from Allrecipes USA and Canada)

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