Tarragon and shallot beef liver, with fried new onions

Tarragon’s powerful perfumes offsets nicely the strong flavor of the liver. Red wine vinegar sauce’s sourness contrasts with onion’s sweetness.


Onions :
First, stir-fry the young onion in a little olive oil. Keep them aside.


Liver :
Fry the shallot (cut in small cubes), lower the heat, add the slices of liver. Turn them. Add a little vinegar till they are done. Salt them. Put them on the plate.
Sauce :
Add more vinegar and the tarragon, stir well, reheat slightly. Add water if necessary.

With rice and 1/2 grapefruit :

Cal 427.4 F8.0g C61.8g P23.5g

4 thoughts on “Tarragon and shallot beef liver, with fried new onions

  1. Pingback: Tarragon and shallot beef liver, with fried new onions (via Gourmande in Osaka) | Gourmande in Osaka

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