Fried liver with red wine sauce

Recipe from: 10/7/1993 12:00:00 AM
Ingredients 15
Servings 1
Minutes 10 min


Serving Change
  • RICE
  • 1
    onion, finely chopped
  • oil for frying
  • 150
    uncooked rice
  • 400
    chicken stock
  • salt and pepper to taste
  • 500
    lamb's (or ox liver, soaked in milk)
  • 50
    cake flour
  • salt and pepper
  • oil for frying
  • 1
    onion, sliced into rings
  • 100
    beef stock
  • 100
    red wine
  • 25
    finely chopped fresh parsley


10 min
Sauté the onion in a little oil until soft. Add the rice and stir-fry for a few minutes. Reduce the heat and pour over the stock. Cover and simmer until the rice is tender and cooked. Season to taste with salt and pepper if necessary. Roll the slices of liver in cake flour which has been well seasoned with salt and pepper. Fry in a little oil until brown and cooked, and set aside. Add more oil to the pan if necessary and sauté the onion until soft. Reduce the heat and add the stock and red wine. Simmer until the sauce comes to the boil and thickens. Season with salt and pepper, and add the parsley. Pour over the liver and serve with the rice. Serves 4.

Read more on: shallow-fry  |  lamb


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