Beef liver A La Suisse
|Whole wheat flour||2 Tablespoon|
|Beef liver||1 1⁄2 Pound, cut into strips 3 inches long and 0.5 inch thick|
|Unsalted beef stock||2 Cup (32 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
Combine cornmeal and flour and then coat liver thoroughly with mixture.
Heat oil in a large skillet and saute liver about 15 minutes, or until tender and browned on all sides.
Remove to a heated platter.
To the particles remaining in the pan, add stock, basil, and pepper.
Bring to a boil, stirring to loosen any brown bits sticking to the pan.
Dissolve cornstarch in cold water and then add to the liquid in the pan, stirring constantly.
Simmer sauce until clear and thickened.
Pour sauce over liver and serve.