Liver In Mushroom Wine Sauce Recipe
Ingredients
3 tablespoons butter
1 pound young beef liver, sliced thin
3 sprigs parsley, chopped
1 small can (2 to 4 oz.) sliced mushrooms (or 1/4 lb. sliced fresh mushrooms, sauteed in butter)
Juice of 1 lemon
1/4 cup dry red or white table wine
Salt and freshly ground pepper
Directions
Melt the butter in a frying pan over medium heat and brown liver well on both sides.
Lower temperature.
Sprinkle parsley over top of meat and add mushrooms, including mushroom liquid, lemon juice, and wine.
Cover and cook slowly, turning the liver occasionally, until tender, 10 to 15 minutes.
Add more wine during the cooking, if necessary, to keep it moist.
Add salt and pepper to taste.
Lower temperature.
Sprinkle parsley over top of meat and add mushrooms, including mushroom liquid, lemon juice, and wine.
Cover and cook slowly, turning the liver occasionally, until tender, 10 to 15 minutes.
Add more wine during the cooking, if necessary, to keep it moist.
Add salt and pepper to taste.
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