Beef Liver Strips My Mother`s Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef liver (s), if desired, use veal liver
- 500 g onion (s), cut into rins
- Flour
- 2 tablespoon soy sauce
- 1 teaspoon Worcester sauce
- 2 tablespoon cognac
- Clarified butter or vegetable oil for frying
- Seasoned Salt
- 1 cube broth, possibly
- 200 ml red wine
- Paprika powder, noble sweet
- pepper
Print Recipe
Pin Recipe Instructions
- Chop the liver into small pieces, marinate in soy sauce and Worcester sauce for about 30 minutes and then roll in flour. The easiest way to do this is to put everything together in a freezer bag and shake it up.
- Fry the liver in hot fat, dust with pepper and paprika powder, set aside. Season with herb salt only after frying, otherwise the liver will be tough and dry. Sear the onion rings and season them too. Deglaze with water / stock and wine (if desired). Add the liver and brandy and let everything smuggle in over a low flame for about 30 minutes.
- This goes well with rice, fresh peas or a green salad.
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