Calf'S Liver With Basil Recipe
This recipe for calf's liver with basil is one of my earliest experimental recipes which turned out great. Made with calf liver strips cooked in beef stock along with onions, cloves, butter and basil, the calf's liver with basil can be served for parties as a side along with sweet potatoes souffle which goes best with it.
Ingredients
1 1/2 pounds calf's liver, cut in strips
1/2 cup flour
Salt and pepper to taste
1/2 cup butter
2 garlic cloves
1 tablespoon minced onion
1/2 cup beef stock
1 teaspoon dried basil
2 tablespoons butter
1 tablespoon cornstarch
Directions
Coat liver strips in a mixture of flour, salt, and pepper.
Melt butter in a skillet over medium heat.
Add garlic, onion, and liver strips.
Saute meat 3 minutes on each side.
Transfer the meat to a warm platter and keep hot.
Deglaze the skillet with the stock; add basil.
Mix butter and cornstarch and add to the stock.
Cook and stir mixture until slightly thickened.
Pour over liver.
Serve liver with Sweet Potato Souffle
Melt butter in a skillet over medium heat.
Add garlic, onion, and liver strips.
Saute meat 3 minutes on each side.
Transfer the meat to a warm platter and keep hot.
Deglaze the skillet with the stock; add basil.
Mix butter and cornstarch and add to the stock.
Cook and stir mixture until slightly thickened.
Pour over liver.
Serve liver with Sweet Potato Souffle
