LIVER TARRAGON

Liver Tarragon image

This is a delicious way to serve liver. The tarragon vinegar and lemon enhance the flavor of the liver. It's a pleasant change from liver with onions and bacon. It is also very eye-appealing.

Provided by MARILYN PERZIK

Categories Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 8

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Ingredients

1 pound beef liver, cut into 1/4 inch slices
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
¼ cup tarragon vinegar
1 lemon, cut into thin slices
2 tablespoons chopped fresh parsley

Steps:

Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 12.7 g, Cholesterol 285.5 mg, Fat 9.3 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 4.7 g, Sodium 388.3 mg