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Beef Or Calf Liver In Wine Sauce

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Anonymous (not verified)
Ingredients
  Margarine 2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Beef liver/Calf liver 10 Ounce
  White wine 8 Teaspoon
  Ground thyme 1⁄8 Teaspoon
  White bread slices 2
  Chopped parsley 2 Teaspoon
Directions

In 9- or 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is softened.
Add liver and cook, turning once, until slices are firm, 5 to 7 minutes; add wine and thyme and cook for 2 minutes longer.
On each of 2 plates arrange 2 toast triangles; top each portion of toast with half of the liver mixture and sprinkle each with 1 teaspoon parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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