Delcastle Technical High School
Culinary Arts
Standard Recipe
Portions
Portion Size
CCP
Notes
Category
Ingredients
Measure Item
1/2 lb Beef liver, in one thin cut
Salt
Pepper
Flour for dredging
2 tb Cooking oil (preferably
-peanut, corn, or sunflower)
2 tb Butter
2 Green onions', minced
1 Clove garlic, minced
1 1/2 md Onions, sliced
1 1/2 ts Flour
1 1/2 c Beef broth
Procedure
1. Season liver with salt and pepper, to taste. Dredge lightly in flour.
2. Heat lightly oiled heavy skillet over high heat until fragrant, about 1 minute. Add liver and fry until lightly browned, about 1 minute per side. Remove liver and reserve.
3. Clean skillet and return it to stove over medium heat until dry. Add butter, and heat until it is melted. Add green onions, garlic, and onions; fry, stirring, until onion is translucent (about 6 minutes).
4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly, until the flour turns golden and loses its raw aroma (about 1 minute); do not let flour brown.
Stir in broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Turn heat to medium-high and bring to a boil. Cook, stirring, until liquid thickens slightly, about 6 minutes.
Adjust seasoning, if necessary.
5. Return liver to pan and cook on both sides for 30 seconds each (if liver is thick, cook for 90 seconds per side.)