Beef Liver in Red Wine Mushroom Sauce
Beef liver receives a gourmet upgrade in this rich and savory recipe featuring red wine mushroom sauce.
Servings: 4
Calories: 344kcal
Ingredients
- 6 Tablespoons butter split into 2 parts
- 8 ounces button mushrooms sliced
- 1 pound beef liver sliced thin
- 1 teaspoon dried parsley
- 1 Tablespoon lemon juice
- 1/2 cup dry red wine
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- Melt 3 Tablespoons butter in a frying pan over medium heat; add the mushrooms and slowly brown. Season liberally with salt. Set mushrooms aside.
- In the same frying pan, melt the remaining 3 Tablespoons butter over medium heat; brown liver on both sides.
- Lower temperature to medium low; add cooked mushrooms back to pan with liver.
- Add parsley, lemon juice, wine and beef broth to the pan.
- Cover pan and cook slowly for 10 to 15 minutes, turning occasionally.
- Season with salt and pepper to taste.
- Serve with pan juices spooned over it.
Notes
- Make sure skin and veins are removed from the beef liver before cooking.
- Order the liver sliced thin, around 1/4 inch in thickness.
- Soak the liver in milk for 2 hours to remove some of the metallic, bitter flavors.
- Beef liver is a good source of Vitamin A, Vitamin B, Copper, Folate, and Potassium.
- If you use fresh parsley, you can add it at the end with the salt and pepper.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 344kcal | Carbohydrates: 7g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 328mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19688IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 6mg