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mercredi 7 février 2024


Meat Liver and Onions


- 1⁄4 cup flour

- 1⁄2 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


- Combine flour, salt and pepper in bag.

- Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.

- Heat skillet with 2-3 tablespoons of butter and a dash of oil.

- Saute the onions on medium heat until tender and glossy.

- Transfer to side dish and sprinkle with sage, salt and pepper.

- Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.

- Add liver and sear 5 minutes until brown.

- Inside meat should be slightly pink.

- Return onions to pan til heated.

- Remove liver and onions from pan and plate.

- Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.

- Pour over liver and onions, sprinkle with parsley and serve.

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