Beef Liver and Onions
Ingredients:
- 1/4 cup flour
- 1 lb beef liver
- 1/4-1/2 cup butter
- 1/2 tsp salt
- 1/8 tsp pepper
- Oil, to taste
- 1-2 tbsp fresh minced sage
- 2 cups thinly sliced onions
- 1/2 cup beef stock
- 1 tbsp minced Italian parsley
- 1/4 cup dry white wine
Steps:
- Prepare the Coating:
- In a bag, combine the flour, pepper, and salt.
- Prep the Liver:
- Cut the liver into 1/2-inch thick pieces. Place the liver pieces into the bag and shake until they are well-coated with the flour mixture. This helps to mellow the strong taste of the liver.
- Sauté the Onions:
- Heat about 3 tablespoons of butter and a bit of oil in a skillet over medium-high heat.
- Add the onions and sauté until they are tender and have a slight glossy sheen.
- Transfer the onions to a dish and sprinkle with a bit of pepper and salt.
- Cook the Liver:
- In the same skillet, heat 4 tablespoons of butter and a dash of oil.
- Add the liver pieces and cook for about 5 minutes, until they start to brown.
- Combine Liver and Onions:
- Add the sautéed onions back into the skillet with the liver, heating them together.
- Make the Sauce:
- Transfer the liver and onions to a serving plate.
- In the skillet, add the beef stock and white wine to deglaze the pan. Stir well, scraping up any browned bits from the bottom.
- Let the liquid reduce until it thickens into a nice, rich sauce.
- Serve:
- Pour the sauce over the liver and onions.
- Garnish with minced Italian parsley.
- Enjoy:
- Serve immediately and enjoy this delicious, savory dish!
Notes:
- Flavor Tip: The sage adds a wonderful herbal note that complements the liver perfectly.
- Garnish: Fresh parsley adds a nice touch of color and freshness.
- Adjustments: Feel free to adjust the amount of butter and oil to your taste and dietary preferences.
Bon appétit!