Lynn's Beef Liver Avocado
4 x Servings
1/2 cup All-purpose flour
1 tsp Salt
1/4 tsp Freshly ground black pepper
6 x Avocados
1/4 cup Fresh lemon juice
12 slc Calves liver, cut very thinly
3/4 cup Butter, divided
Juice of 3 lemons
1/2 cup Beef broth
1 tsp Minced fresh thyme or 1/2 tsp dried thyme
1/2 cup Minced fresh parsley
2 tbl Dry white wine
Method :
In flat dish, mix together flour, salt and pepper; set aside. Peel avocados and
cut into thin slices. Sprinkle with 1/4 cup lemon juice; set aside.
Thoroughly dry liver slices. Dip slices of liver and avocado into seasoned flour
and pat between hands to give them a thin dusting. Heat 4 Tbsp butter in heavy
skillet until foam subsides. Saute liver and avocados quickly, a few at a time,
about 1 1/2 minutes per side or until liver is still pink in center. Arrange
liver and avocados alternately on heated platter; keep warm.
In same skillet, melt 1/2 cup butter. Heat until butter just browns. Add juice
of 3 lemons, beef broth, thyme, parsley and wine. Stir to mix. When sauce is
bubbling, pour over liver and avocados and serve.