Liver With Mustard Tarragon Sauce Recipes

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BEEF LIVER IN MUSTARD SAUCE



Beef Liver in Mustard Sauce image

Make and share this Beef Liver in Mustard Sauce recipe from Food.com.

Provided by BonnieZ

Categories     Beef Organ Meats

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

salt
red cayenne pepper, Ground
4 slices liver (1/2 - 3/4-inchthick)
oleo (margarine)
1 cup shallot, chopped
1 cup dry white wine
1 tablespoon creole mustard or 1 tablespoon Grey Poupon

Steps:

  • Salt and pepper liver.
  • Saute over medium to high heat in the margarine (oleo).
  • Remove liver and keep warm.
  • Pour off some of melted oleo.
  • In what is left, saute shallots until clear or tender.
  • Add white wine.
  • Bring to boil.
  • Add mustard and blend into mixture.
  • Stir and simmer for a few minutes.
  • Put liver on platter and pour sauce over it.

Nutrition Facts : Calories 80.1, Fat 0.2, Sodium 50.6, Carbohydrate 8.6, Fiber 0.1, Sugar 0.7, Protein 1.2

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE



Sauteed Calf's Liver With Mustard-Shallot Sauce image

Make and share this Sauteed Calf's Liver With Mustard-Shallot Sauce recipe from Food.com.

Provided by Irmgard

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs calf liver, sliced 1/2-inch thick
sea salt
black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 shallots, finely chopped
2 tablespoons red wine vinegar
1/4 cup dry white wine
1/4 cup beef stock
1/2 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon tarragon leaf, finely chopped

Steps:

  • Rinse the liver; pat dry with paper towels.
  • Season both sides with salt and pepper.
  • Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
  • Heat the oil in a large skillet over high heat.
  • When the oil is hot, lay the liver slices in the pan.
  • Sear 3 to 4 minutes; carefully turn.
  • Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
  • In the same skillet over medium heat, melt the butter.
  • Add the shallots; cook, stirring, 3 minutes.
  • Add the vinegar; cook until almost evaporated, 2 minutes.
  • Add the wine; cook, stirring, 3 minutes.
  • Add the stock; cook until almost evaporated, 4 minutes.
  • Stir in the cream and simmer until reduced by half, about 6 minutes.
  • Stir in the mustard, parsley and tarragon.
  • Season to taste with salt and pepper.
  • Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.

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

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

FRIED LIVER WITH MUSTARD SAUCE



Fried Liver With Mustard Sauce image

Number Of Ingredients 16

1 pound beef liver sliced 3/8 -inch thick
1/3 cup soy flour
1/2 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/2 teaspoon paprika
1 tablespoon butter
1 tablespoon vegetable oil
1 clove garlic minced
* Part two.
1 tablespoon butter
1 onion medium chopped
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1 tablespoon dill pickle chopped

Steps:

  • 1. Cut liver into serving pieces and pat dry with paper towels. Combine soy flour, salt, pepper, and paprika in a pie plate. Dip liver in mixture to coat both sides well. 2. Heat butter and vegetable oil in a heavy skillet. Sauté garlic until golden. Add liver and brown quickly, about 2 minutes for each side. Remove to a warm platter and keep warm while preparing sauce.Mustard Sauce:*Melt butter in the same skillet and stir in onion sauté until cooked through. Mix together water, cornstarch, Worcestershire sauce, and mustard. Blend mixture into skillet and cook, stirring, for 2 minutes. Add pickle and cook 1 minute. Add liver to sauce and heat through. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

LIVER WITH MUSTARD TARRAGON SAUCE



LIVER WITH MUSTARD TARRAGON SAUCE image

Categories     Beef

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds liver (preferabley baby beef), sliced
Flour
salt and freshly ground pepper
3 tablespoons butter
1/3 cup chopped onion
1/2 cup beef stock
2 tablespoons red wine vinegar
1/2 cup chopped canned tomatoes, drained
1/4 teaspoon dried tarragon
1/3 cup heavy cream
5 teaspoons Dijon-style mustard

Steps:

  • Pat liver dry with paper towels and dredge in flour seasoned with salt and peper. Melt butter in a large frying pan over medium-high heat and saute liver until brown on both sides but still a bit pink in the middle. Remove to plates and keep warm in the oven. Add onion to the pan and cook, stirring, until limp. Add beef stock, wine vinegar, tomatoes, and tarragon. Stir to pick up any brown bits from pan, then cook several minutes over high heat. Add cream and boil until you have a slightly reduced sauce. Stir in mustard well and pour over liver. Serve immediately.

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