Liver of beef

Name: Liver of beef
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 160 g ribbon noodles; 7-10 Tbsp Salt; 100 g Spring onions; 1 Stalk sage; 1 Pot of basil; 2 Tomatoes; 320 g Liver of beef; 2 TEASPOONS clarified butter; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 3 TABLESPOONS Red wine; 200 ml Beef stock; 1 TABLESPOON Balsamic vinegar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

160 g ribbon noodles
7-10 Tbsp Salt
100 g Spring onions
1 Stalk sage
1 Pot of basil
2 Tomatoes
320 g Liver of beef
2 TEASPOONS clarified butter
7-10 Tbsp Pepper
1 TEASPOON Flour
3 TABLESPOONS Red wine
200 ml Beef stock
1 TABLESPOON Balsamic vinegar

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. Then drain. In the meantime clean and wash the spring onions and cut them into rings. Pluck sage and basil leaves from the stems and wash them. Clean, wash and quarter the tomatoes.
2
Cut out the inside of the tomatoes, cut the flesh into slices. Wash liver, dab dry, cut into slices. Heat 1 teaspoon of lard. Brown the liver all around. Season with salt and pepper, dust lightly with flour. Deglaze with red wine and stock, boil up briefly and season. Heat the remaining lard. Sauté spring onions, tomato wedges and noodles. Fold in herbs.
3
Deglaze with red wine and stock, boil up briefly and season. Heat the remaining lard. Sauté spring onions, tomato wedges and noodles. Fold in herbs. Season with balsamic vinegar. Arrange garnished with basil