Liver with Tarragon Vinegar

    30 minutes

    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.

    2 people made this

    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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    Reviews in English (2)


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


    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)