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Pan-Seared Liver in Red Chile Sauce Recipe
Ingredients (11)
- 12 ounces beef or veal liver, in 1/3-inch slabs
- Flour for dredging
- 2 tablespoons olive oil
- For the chile sauce:
- 1 tablespoon flour
- 2 tablespoons butter or oil
- 2 cups water
- 3 to 4 tablespoon red chile powder, or to taste
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Directions
Learn how to make this recipe at Serious Eats
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