Liver In Mushroom Wine Sauce Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Margarine | 3 Tablespoon | |
| Parsley sprigs | 3 , chopped | |
| 1/4 cup dry red or white table wine | ||
| 1 lb. beef liver, sliced thin | ||
| Mushrooms | 1/4 Pound, sliced | |
| Juice of one lemon | ||
| Onions | 1/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt margarine in a frying pan over medium heat.
Add onions.
Brown liver well on both sides.
Lower temperature.
Saute' mushrooms in small amount of margarine for few minutes and then add to liver.
Also add parsley, lemon juice and wine.
Cover and cook slowly, turning 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.
Serve immediately with the pan juices spooned over it.
Add onions.
Brown liver well on both sides.
Lower temperature.
Saute' mushrooms in small amount of margarine for few minutes and then add to liver.
Also add parsley, lemon juice and wine.
Cover and cook slowly, turning 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.
Serve immediately with the pan juices spooned over it.
Chef
