Liver Strips with Tarragon Sauce

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the liver into strips. Peel the onions, cut in half and cut across into wedges. Heat clarified butter and fry the liver in it all over. Then add the onions and cook until translucent. Season the strips with salt and pepper. Pour in the broth and whipped cream, bring to the boil briefly. Sprinkle in the sauce binding agent, bring to the boil again briefly, stirring. Season the strips with chopped tarragon, salt, pepper and white wine.
Spätzle are ideal as a side dish, and a light white wine as a drink.

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