Beef Liver a la Beauharnais Recipe

1      Reviews by:    Earlene Whatley   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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    French    Servings: 6, 4 oz. Calories: 342 per serving Print Preview Rate This Recipe Prep Time:   13 Minutes Cook Time:   10 Minutes Total Time:   23 Minutes

INGREDIENTS

• 1/2 cup flour
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne or red pepper
• 1 1/2 pounds beef liver, thinly sliced
• 1 cup minced onion
• 3 tablespoons peanut oil
• 2 tablespoons butter
• 1 tablespoon chopped parsley
• 1 tablespoon lime juice

DIRECTIONS

• Combine flour, paprika, salt, and peppers. Coat liver slices with flour mixture. Set aside.
• Saute onion in oil over medium heat. When onion is translucent, add butter and liver slices. Cook liver about 5 minutes; do not overcook.
• Arrange liver on a heated platter and sprinkle with parsley and lime juice. Garnish with watercress.

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