Some of you might skip this recipe, but before you do, let me explain how delicious this dish is! Some people dislike liver for food, but with this recipe, I’m sure they will change their minds! The incredible flavors of the liver, sauce, and onions complement very well with each other to make such an unforgettable dish! The key to removing the pungent taste of the liver is to clean it thoroughly and remove any blood or dirt. You will love eating liver from now on, I’m telling you! Enjoy!
¼-½ c of butter
2 c of thinly sliced onions
½ c of beef stock
1 pound of beef liver
¼ c of flour
¼ c of dry white wine
1-2 tablespoons of fresh minced sage
1 tablespoon of minced Italian parsley
Oil to taste
½ teaspoon of salt
⅛ teaspoon of pepper
Add sea salt, pepper, and flour inside a resealable bag. Seal the bag and shake it until everything is well incorporated.
Slice the liver into ½-inch cuts. Add them inside the bag with the flour mixture, then toss until well coated.
Place a skillet on the stove and turn the heat to medium-high.
Add 3 tbsp of butter and a bit of oil.
Add the onions into the hot skillet, then saute for a few minutes until translucent. Transfer the onions into a baking dish. Season with salt and pepper.
In the same skillet, add 4 tbsp of butter and allow it to melt.
Add the liver, then cook for about 5 minutes or until it turns brown.
Put the onions back into the skillet, then toss until well mixed with the liver. Transfer them onto a clean serving plate.
Pour the wine and stock into the same skillet, then scrape the bottom to get the browned bits. Stir until well blended.
Pour the sauce over the liver and onions.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Make sure to wash the liver well to remove any blood and dirt.
Also, make sure to use only fresh liver for the best result!