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Beef liver A La Suisse Recipe
|Whole wheat flour||2 Tablespoon|
|Beef liver||1 1⁄2 Pound, cut into strips 3 inches long and 0.5 inch thick|
|Unsalted beef stock||2 Cup (32 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
Calories 267 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 2.4 g12%
Trans Fat 0.2 g
Cholesterol 311.9 mg
Sodium 80.9 mg3.4%
Total Carbohydrates 13 g4.3%
Dietary Fiber 0.99 g3.9%
Sugars 0.4 g
Protein 26 g52.7%
Vitamin A 384.1% Vitamin C 2.9%
Calcium 1.7% Iron 33.5%
*Based on a 2000 Calorie diet
Heat oil in a large skillet and saute liver about 15 minutes, or until tender and browned on all sides.
Remove to a heated platter.
To the particles remaining in the pan, add stock, basil, and pepper.
Bring to a boil, stirring to loosen any brown bits sticking to the pan.
Dissolve cornstarch in cold water and then add to the liquid in the pan, stirring constantly.
Simmer sauce until clear and thickened.
Pour sauce over liver and serve.