Add Recipe Why Join?

Swiss Liver

  • 1-1/2 - 2 lbs liver, sliced into strips
  • 3 Tbsp butter
  • 2 Tbsp onion, minced
  • 6 ounce can mushrooms, drained & sliced (reserve the juice)
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp sugar
  • 1/4 tsp leaf tarragon
  • Dash of nutmeg
  • 1 cup celery, thinly sliced diagonally
  • 3 Tbsp parsley, chopped
  • 1/2 cup dry red wine
  • 1-1/2 Tbsp flour
  • 1/4 cup water
  • 3/4 cup sour cream
  • Rice
Saute the minced onion in butter until soft.
Add the sliced liver and fry quickly over high heat to keep the liver rare.
Add the sliced mushrooms and brown lightly.

Add the seasonings, mushroom juice, sliced celery, chopped parsley and red wine. Stir well.

Cover and cook for 5 minutes (be patient, you rascal).

Blend the flour with water to make a smooth paste. Stir into the liver mixture until thickened.

Remove from the heat.
Slowly stir in the sour cream.

Serve over hot rice.

Submitted by Tess M Aug 1, 2010
15 min 30 min 45 min

Welcome

Are you the next Rascal? We sure hope so. When you become a Rascal, you will join a group of excellent cooks. Cooks who go above and beyond, and look deep within themselves to redefine the boundaries of culinary success. Well that's a bit dramatic - our Rascals don't really do that. But they do have fun, share recipes, and enjoy excellent tools for organizing and printing recipes. So, we think it makes a lot of sense to join the Rascal. And we think it would be really poetic if you become the next Rascal. We hope you think the same thing!
Join
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
© Recipe Rascal

Home   |   About Us   |   Terms   |   Users   |   Events