Pan-Seared Liver in Red Chile Sauce

Pan-Seared Liver in Red Chile Sauce requires approximately 30 minutes from start to finish. For 99 cents per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. This sauce has 256 calories, 18g of protein, and 18g of fat per serving. Head to the store and pick up olive oil, chile powder, flour, and a few other things to make it today. 26 people have tried and liked this recipe. It is brought to you by Serious Eats. Overall, this recipe earns an amazing spoonacular score of 93%. Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds, Pan-Fried Trout with Red Chile Sauce, and Pan Seared Flank Steak with Red Wine Mushroom Sauce are very similar to this recipe.

Servings: 4

 

Ingredients:

2 tablespoons butter or oil

3 to 4 tablespoon red chile powder, or to taste

1/4 teaspoon cumin

1 tablespoon flour

2 tablespoons olive oil

1/2 teaspoon oregano

1/4 teaspoon salt

12 ounces beef or veal liver, in 1/3-inch slabs

2 cups water

Equipment:

frying pan

whisk

Cooking instruction summary:

Procedures 1 To make the sauce: Heat a saute pan over medium-low heat. Add butter and flour and whisk to make a paste. Cook the roux over medium-low heat until brown, whisking to prevent clumping, about 2 minutes. Add the rest of the ingredients for the sauce. Simmer for 5 minutes until the sauce is thickened. Set aside. 2 Heat a skillet over high heat. Dredge the pieces of liver in flour and shake off excess flour. Add the oil to the pan and heat briefly, then add the pieces of liver—as many as you can fit at a time without crowding the pan. Cook until brown on both sides, flipping just once, about 2 minutes. Remove and serve with the red chile sauce.

 

Step by step:

To make the sauce

1. Heat a saute pan over medium-low heat.

2. Add butter and flour and whisk to make a paste. Cook the roux over medium-low heat until brown, whisking to prevent clumping, about 2 minutes.

3. Add the rest of the ingredients for the sauce. Simmer for 5 minutes until the sauce is thickened. Set aside.

4. Heat a skillet over high heat. Dredge the pieces of liver in flour and shake off excess flour.

5. Add the oil to the pan and heat briefly, then add the pieces of liver—as many as you can fit at a time without crowding the pan. Cook until brown on both sides, flipping just once, about 2 minutes.

6. Remove and serve with the red chile sauce.


Nutrition Information:

Quickview
256k Calories
18g Protein
17g Total Fat
7g Carbs
39% Health Score
Limit These
Calories
256k
13%

Fat
17g
27%

  Saturated Fat
6g
38%

Carbohydrates
7g
2%

  Sugar
0.45g
1%

Cholesterol
299mg
100%

Sodium
365mg
16%

Get Enough Of These
Protein
18g
36%

Vitamin B12
50µg
849%

Vitamin A
35176IU
704%

Copper
10mg
509%

Vitamin B2
2mg
126%

Zinc
10mg
70%

Vitamin B5
5mg
52%

Vitamin B3
9mg
49%

Vitamin B6
0.94mg
47%

Iron
6mg
38%

Phosphorus
345mg
35%

Selenium
21µg
30%

Folate
112µg
28%

Vitamin E
3mg
25%

Manganese
0.35mg
17%

Vitamin K
13µg
13%

Vitamin B1
0.18mg
12%

Potassium
388mg
11%

Fiber
2g
9%

Magnesium
28mg
7%

Calcium
34mg
3%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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