Liver Piquant

This classic Southern-style Liver Piquant transforms humble beef liver into a tender, flavorful dish by pairing it with a bright, piquant gravy. The liver is lightly dredged in salted flour and pan-fried in butter until golden and tender, ensuring it never becomes tough or gamey. The resulting fond forms the base for a rich sauce infused with lemon juice, canned mushrooms, sliced stuffed olives, and a dash of Worcestershire sauce for depth. The combination of savory meat, briny olives, and acidic lemon creates a complex flavor profile that is both comforting and sophisticated. Perfect served over fluffy rice or mashed potatoes, this recipe is ideal for a quick weeknight dinner or a hearty meal that brings a touch of traditional home cooking to your table.

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 99.3

Description

This classic Southern-style Liver Piquant transforms humble beef liver into a tender, flavorful dish by pairing it with a bright, piquant gravy. The liver is lightly dredged in salted flour and pan-fried in butter until golden and tender, ensuring it never becomes tough or gamey. The resulting fond forms the base for a rich sauce infused with lemon juice, canned mushrooms, sliced stuffed olives, and a dash of Worcestershire sauce for depth. The combination of savory meat, briny olives, and acidic lemon creates a complex flavor profile that is both comforting and sophisticated. Perfect served over fluffy rice or mashed potatoes, this recipe is ideal for a quick weeknight dinner or a hearty meal that brings a touch of traditional home cooking to your table.

Ingredients

1/2 pound Beef liver; sliced
1/2 teaspoon Salt
2 tablespoons All-purpose flour
1 tablespoon Butter
1/2 cup Water
1 teaspoon Lemon juice; freshly squeezed
1/4 cup Stuffed olives; sliced
1/2 cup Mushrooms; canned
1/2 teaspoon Worcestershire sauce
Rice (or potatoes) for serving

Directions

1
Mix the 1/2 teaspoon of salt with 2 tablespoons of all-purpose flour on a plate.
2
Dip the sliced beef liver into the salted flour mixture, coating both sides lightly.
3
Melt 1 tablespoon of butter in a skillet over medium heat.
4
Add the floured liver slices to the pan and fry for 6 to 7 minutes, turning once, until browned but still tender.
5
Remove the liver from the skillet and place on a warm plate to keep hot.
6
In the same skillet, stir 1 tablespoon of flour into the remaining butter and drippings.
7
Gradually add 1/2 cup of water, stirring constantly until the mixture thickens into a gravy.
8
Stir in 1 teaspoon of freshly squeezed lemon juice, 1/4 cup of sliced stuffed olives, 1/2 cup of canned mushrooms, and 1/2 teaspoon of Worcestershire sauce.
9
Simmer the gravy for a few minutes until thoroughly heated and flavors are blended.
10
Serve the hot liver topped with the piquant gravy over rice or potatoes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 99.3kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.9g5%
Cholesterol 267.9mg90%
Sodium 2468.1mg103%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the liver, as it will become tough and dry. Aim for a tender, slightly pink center if preferred.

For a richer gravy, you can substitute half of the water with beef broth.

If using fresh mushrooms, slice and saut&# 195;Â© them separately before adding to the gravy to ensure they are cooked through.

This dish pairs well with crusty bread for soaking up the extra gravy.

Keywords: beef liver, gravy, southern cooking, pan fried, mushroom sauce, olives, lemon juice, worcestershire, comfort food, weeknight dinner, tender liver, savory, piquant, home style, rice side, pork alternative, flour dredge, butter fried, classic recipe, family meal

Read it online: https://www.chefs-mate.com/recipe/liver-piquant/