You are here

Beef Liver A La Suisse

Magical.Palate's picture
Ingredients
  Cornmeal 1 Tablespoon
  Whole wheat flour 2 Tablespoon
  Beef liver 1 1⁄2 Pound, cut into strips 3 inches long and 0.5 inch thick
  Oil 3 Tablespoon
  Unsalted beef stock 2 Cup (32 tbs)
  Dried basil 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Servings: 
6

Rate It

Your rating: None
4.260715
Average: 4.3 (14 votes)