Liver With Herbs Recipe
Ingredients
| Bacon Slices | 6 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Beef liver | 1 1/2 Pound, thinly sliced | |
| Onion | 1 Small, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Lemon juice | 1 Tablespoon | |
| Dried tarragon | 1 Teaspoon |
Directions
Cook bacon in a large skillet until crisp; remove bacon, reserving the drippings in skillet.
Drain and crumble bacon, and set aside.
Combine flour, salt, and pepper; dredge liver in flour mixture, and brown in reserved bacon drippings.
Remove liver to a warm platter, and top with crumbled bacon.
Saute onion and parsley in butter; stir in lemon juice and tarragon.
Pour over liver.
Drain and crumble bacon, and set aside.
Combine flour, salt, and pepper; dredge liver in flour mixture, and brown in reserved bacon drippings.
Remove liver to a warm platter, and top with crumbled bacon.
Saute onion and parsley in butter; stir in lemon juice and tarragon.
Pour over liver.
Chef
