Liver with Tarragon Vinegar

Liver with Tarragon Vinegar

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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.


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

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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