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www.RecipeFaire.com Presents:
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Beef Liver a la Beauharnais
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by:
Earlene Whatley
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Beef Liver a la Beauharnais Recipe coats liver with a mixture of flour, paprika, salt, black pepper and cayenny and then cooks with sauteed onions and sprinkles with parsley and lime juice and garnishes with watercress.
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INGREDIENTS
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1/2 cup flour
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1 tablespoon paprika
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1/2 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1/8 teaspoon cayenne or red pepper
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1 1/2 pounds beef liver, thinly sliced
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1 cup minced onion
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3 tablespoons peanut oil
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2 tablespoons butter
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1 tablespoon chopped parsley
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1 tablespoon lime juice
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DIRECTIONS
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1:
Combine flour, paprika, salt, and peppers. Coat liver slices with flour mixture. Set aside.
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2:
Saute onion in oil over medium heat. When onion is translucent, add butter and liver slices. Cook liver about 5 minutes; do not overcook.
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3:
Arrange liver on a heated platter and sprinkle with parsley and lime juice. Garnish with watercress.
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4:
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