|
|
|
Beef Liver a la Beauharnais
|
|
|
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.
|
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
|
|
1:
Combine flour, paprika, salt, and peppers. Coat liver slices with flour mixture. Set aside.
|
|
|
|
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.
|
|
|
|
3:
Arrange liver on a heated platter and sprinkle with parsley and lime juice. Garnish with watercress.
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|