You can’t be on the fence with liver, my mother used to say; you either like it or you don’t. Everyone in our family enjoyed it! In general, red pepper complements liver recipes better than black pepper.
Ingredients:
- ¼ cup all-purpose flour
- 1 lb beef liver, sliced into ½ inch pieces
- ¼-½ cup butter
- ½ tsp salt
- ⅛ tsp black pepper
- Oil for cooking
- 1-2 tbsp fresh minced sage
- 2 cups thinly sliced onions
- ½ cup beef stock
- 1 tbsp minced Italian parsley
- ¼ cup dry white wine
Instructions:
- In a plastic bag, combine flour, salt, and pepper. Add liver pieces to the bag and shake to coat evenly.
- Heat 3 tablespoons of butter and a bit of oil in a skillet over medium-high heat. Sauté onions until tender and glossy. Remove onions from skillet and sprinkle with a pinch of salt and pepper.
- Add another 4 tablespoons of butter and a dash of oil to the skillet. Add coated liver pieces and cook for about 5 minutes until browned.
- Return cooked onions to the skillet with the liver. Stir and cook together for a few minutes.
- Transfer liver and onions to a serving plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.
- Pour the sauce over the liver and onions on the serving plate. Garnish with minced parsley.
- Serve and enjoy your flavorful beef liver and onions dish!
