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Liver Julienne

Meat.World's picture
Ingredients
  Garlic 1 Clove (5 gm), chopped
  Veal liver 1 Pound, membrane removed, thinly sliced and cut into short strips about 1/2 inch wide
  Flour 1⁄4 Cup (4 tbs), seasoned with salt, pepper and paprika
  Salt To Taste
  Pepper To Taste
  Paprika 2 Teaspoon
  Olive oil 2 Tablespoon
  Butter 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Sour cream 3⁄4 Cup (12 tbs)
Directions

Dredge the liver strips with the seasoned flour.
Heat the olive oil and butter in a large skillet.
Saute the garlic over high heat and add the liver strips.
Cook very quickly, turning them with a spatula so that all the strips become uniformly browned.
This should take about two minutes.
Remove the liver to a hot platter and add the white wine and parsley to the pan.
Shake the pan well so that the wine rinses the pan thoroughly.
Add the sour cream, stir into the pan juices and heat thoroughly.
Do not let the sauce boil.
Taste the mixture and rectify the seasoning.
Remove the pan from the heat, return the liver strips to the pan and mix them well with the sauce.
Serve with buttered noodles or boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Veal
Preparation Time: 
30 Minutes
Servings: 
2

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