Liver Tarragon

• 1 pound beef liver, cut into 1/4 inch slices
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/4 cup tarragon vinegar
• 1 lemon, cut into thin slices
• 2 tablespoons chopped fresh parsley

1. Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
2. Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
3. In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.

beef, flour, salt, pepper, butter, tarragon vinegar, lemon, parsley

Taken from www.allrecipes.com/recipe/63173/liver-tarragon/ (may not work)