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mercredi 7 février 2024

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Meat Liver and Onions



Ingredients


- 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



Instructions


- 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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