Pan-Seared Liver in Red Chile Sauce Recipe

Serious Eats
Serves: 4 Save

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

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Directions

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