Beef Liver and onions

[the_ad id=”311″]

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

INGREDIENTS:

• ¼ cup of flour
• 1 lb beef liver
• ¼-½ cup of butter
• ½ tsp of salt
• ⅛ tsp of pepper
• Oil to taste
• 1-2 tbsp of fresh minced sage
• 2 cups of thinly sliced onions
• ½ cup of beef stock
• 1 tbsp of minced Italian parsley
• ¼ cup of dry white wine

DIRECTIONS:

[the_ad id=”302″]

1. In a plastic bag, combine the flour, salt, and pepper.
2. Cut the beef liver into half-inch pieces and place them in the bag. Shake the bag to coat the liver pieces evenly with the flour mixture to reduce the pungent taste.
3. In a skillet, heat about 3 tablespoons of butter and a bit of oil over medium-high heat. Sauté the thinly sliced onions until they become tender and slightly glossy.
4. Transfer the sautéed onions to a separate dish and season them with salt and pepper.
5. In the same skillet, add about 4 tablespoons of butter and a small amount of oil. Add the coated liver pieces and cook for about 5 minutes or until they start to brown.
6. Once the liver is cooked, return the sautéed onions to the skillet and heat them together with the liver.
7. Transfer the liver and onions to a serving plate.
8. Deglaze the skillet by adding the beef stock and dry white wine. Reduce the liquid until it thickens, creating a flavorful sauce.
9. Pour the sauce over the liver and onions.
10. Garnish with minced Italian parsley and serve.

TIPS:

How to reduce the pungent taste of liver: To ensure your liver and onions dish doesn’t taste too pungent, start by washing the liver thoroughly to remove any impurities. Coating the liver in the flour mixture helps mute the strong flavor. Marinating or soaking the liver in seasonings can also enhance the taste and reduce the pungency.

Enjoy your Liver and Onions!