Beef Liver and Onions
BEEF LIVER AND ONIONS
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.
¼ C. of flour.
1 lb beef liver.
¼-½ C. of butter.
½ Tsp. of salt.
⅛ Tsp. of pepper.
Oil to taste.
1-2 Tbsp. of fresh minced sage.
2 C. of thinly sliced onions.
½ C. of beef stock.
1 Tbsp. of minced Italian parsley.
¼ C. of dry white wine.
HOW TO MAKE:
1-In a bag, mix together the flour, salt and pepper.
2-Cut the liver into ½ inch strips and shake in the bag to coat.
3-In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
4-Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
5-Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
6-Cook the liver for 5 minutes or so until browned.
7-Once cooked, return the onions to the skillet and heat together.
8-Transfer the liver and onions to a plate.
9-Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
10-Pour over the liver and onions and sprinkle with parsley and serve.
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