Beef Liver and Onions
Easy, peasy, and yummy! This beef liver and onions tastes so good, the butter softens the liver even more. Give it a try, and let me know what you think.Reviews about the recipe:
Tonight’s liver & onions entree was the best I’ve ever eaten in my lifetime. The liver was very tender and mild flavored.
Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced.
I don’t know about you, but I love beef liver. My two favorite recipes for beef liver are barbecue and sauté with onions! Check this out.
Ingredients:
1⁄4 cup flour1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley
Instructions:
In a bag, mix together the flour, salt, and pepper.Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium-high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt, and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.
Enjoy...!
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