Saute Of Calf'S Liver With Whiskey Tarragon Sauce – a delicious recipe with beef stock, all-purpose, salt, black pepper, unsalted butter, Irish whiskey. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring the stock to a boil in a small saucepan and boil it over high heat until it is reduced to 1 cup.
2
Combine the flour, salt and pepper in a shallow dish and dip the liver in the seasoned flour, coating it well.
3
Heat the butter over moderately high heat in a large skillet and in it, saute the liver for about 2 minutes on each side for medium-rare, or until cooked to the desired degree of doneness.
4
Transfer the meat to a heated platter.
5
Add the whiskey to the skillet and heat it.
6
Ignite the whiskey carefully with a match, tipping the skillet away from you and when the flames subside, add the reduced stock, garlic and tarragon. Boil the mixture for 1 minute, or until reduced slightly and stir in the cream.
7
Spoon the sauce over the liver.
8
4 servings.
226
kcal
Calories
14
g
Fat
21
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 c. beef stock (preferably homemade), 1/4 c. all-purpose flour, 1/8 tsp. salt, 1/8 tsp. black pepper, and more.
Yes, Saute Of Calf'S Liver With Whiskey Tarragon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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