Pan-Seared Liver in Red Chile Sauce

Name: Pan-Seared Liver in Red Chile Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter or oil; 3 Tbsps red chile powder, or to taste; 0 teaspoons cumin; 1 Tbsp flour; 2 Tbsps olive oil; 1 teaspoons oregano; 0 teaspoons salt; 340 grams beef or veal liver, in 1/3-inch slabs; 473 milliliters water

Pan-Seared Liver in Red Chile Sauce might be just the sauce you are searching for. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 18g of protein, 18g of fat, and Head to the store and pick up water, veal liver, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat a saute pan over medium-low heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

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

Ingredients you will need

Sauce

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

Ingredients you will need

All Purpose Flour

Liver

Shake

Equipment you will use

Frying Pan

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.

Ingredients you will need

Liver

Cooking Oil