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:
covered percent of daily need
