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Beef Liver A La Suisse Recipe
|Rye flour/Whole wheat flour||2 Tablespoon|
|Beef liver||1 1⁄2 Pound, cut into strips 3 inches long and 1/2 inch thick|
|Red wine||1⁄2 Cup (8 tbs)|
|Beef stock||2 Cup (32 tbs)|
|Cold water||2 Tablespoon|
Serving size: Complete recipe
Calories 1694 Calories from Fat 636
% Daily Value*
Total Fat 72 g110%
Saturated Fat 14.6 g72.9%
Trans Fat 1.2 g
Cholesterol 1871.2 mg
Sodium 2402.5 mg100.1%
Total Carbohydrates 82 g27.2%
Dietary Fiber 8.1 g32.3%
Sugars 3 g
Protein 154 g307.2%
Vitamin A 2302.4% Vitamin C 15.5%
Calcium 9.6% Iron 206.9%
*Based on a 2000 Calorie diet
Heat oil in large skillet and saute liver approximately 15 minutes, until tender and browned on all sides.
Remove to heated platter.
To the particles remaining in the pan add red wine, stock, basil, salt and pepper.
Bring to a boil, stirring to loosen any brown bits sticking to the pan.
Dissolve cornstarch in cold water and add to the liquid in the pan, stirring constantly.
Simmer sauce until clear and thickened.
Pour sauce over liver and serve.