It’s been a long time since I cooked the beef liver and onion and let me tell you … it was really good. Actually, really good. This recipe ...
It’s been a long time since I cooked the beef liver and onion and let me tell you … it was really good. Actually, really good.
This recipe will turn liver haters into mutants. very simple!
YOU'LL NEED:
Half a cup of flour.
1 pound of beef liver.
Half a cup of butter.
Half a teaspoon of salt.
1 teaspoon pepper.
oil.
1-2 tsps fresh Chopped sage.
2 cups finely chopped onion.
Half a cup of beef broth.
1 tsp Chopped Italian Parsley .
Half a cup of dry white wine.
HOW TO MAKE IT:
In a bag, mix the flour, salt and pepper together, then place the liver (cut into half-inch slices) in the bag and shake well until it is covered.
In a frying pan, melt 2 to 3 tablespoons of butter with a little oil and saute the onions over a medium heat.
Put onions in a plate and season with sage, salt and pepper.
In the same skillet, melt 3-4 tablespoons of butter and a little oil over a high heat and stir with the liver. Cook for 5 minutes, stirring constantly.
Add onions to the liver, heat and place on a serving dish.
Saute the skillet with the broth and wine and leave it on the stove until you get a thick sauce.
Pour the mixture over the liver and onions and sprinkle with parsley.
