BEEF LIVER BOURGUIGNONNE
Steps:
- Dredge the liver slices with seasoned flour and sauté in 6 tablespoons butter until nicely browned on each side and still rare and juicy in the center. Remove liver to a hot platter, cover with a hot plate and keep in a warm spot.
- Sauté diced bacon or pork and onions in the pan in which liver cooked, adding more butter if necessary. When cooked, add just enough red wine to cover and simmer gently for 5 minutes.
- Meanwhile sauté garlic in 5-6 tablespoons butter, add croutons and cook, turning frequently, until they are nicely browned and crisp.
- When sauce has simmered for 5 minutes, add liver slices and let them cook until just heated through. Arrange liver on a hot platter, spoon some of the sauce over it, top with croutons and garnish with chopped parsley and chives. Serve with potatoes Anna and rest of sauce in a sauceboat. With this, drink a good Burgundy or Pinot Noir.
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Yathu Yathu
[email protected]This dish was a bit too rich for my taste. The liver was cooked well, but the sauce was a bit overwhelming. I might try it again with a different sauce.
Addison Brantley
[email protected]I've made this dish several times and it's always a winner. The liver is always tender and flavorful, and the sauce is rich and decadent. I highly recommend this recipe.
Josh Wells
[email protected]This was a great recipe! The liver was cooked perfectly and the sauce was delicious. I served it with rice and it was a hit with my family.
Shafik Mohmmad
[email protected]I was skeptical about trying liver, but this recipe changed my mind. The liver was tender and juicy, and the sauce was amazing. I will definitely be making this again.
Angel Fuentes
[email protected]This dish was an absolute delight! The liver was cooked to perfection, and the sauce was rich and flavorful. I served it over mashed potatoes, and it was a perfect comfort food meal. I will definitely be making this again.