Beef Liver and Onions – A Recipe You Don’t Wanna Miss
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.
Step1: In a bag, mix together the flour, salt and pepper.
Step2: Cut the liver into ½ inch strips and shake in the bag to coat.
Step3: In a skillet, heat 2-3 tbsps. of butter and a dash of oil and sauté the onions on medium high.
Step4: Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Step5: Over high heat, add 3-4 tbsps. of butter and a dash of oil to the skillet.
Step6: Cook the liver for 5 minutes or so until browned.
Step7: Once cooked, return the onions to the skillet and heat together.
Step8: Transfer the liver and onions to a plate. Use stock and wine to de-glaze the pan and reduce the liquid until you get a thick sauce.
Step9: Pour over the liver and onions and sprinkle with parsley and serve.