The Best Onions with Beef Liver!


– 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


— In a bag, combine flour, salt, and pepper.

— Cut the liver into 1/2-inch strips and coat with seasonings in a bag. Remove from the equation.

– Melt 2-3 tablespoons butter in a skillet with a dash of oil.

– Cook the onions in a skillet over medium heat until they are soft and shiny.

– Toss with sage, salt, and pepper and serve as a side dish.

– Add 3-4 tablespoons butter and a dash of oil to the skillet and return to high heat.

– Add the liver and cook for 5 minutes, or until it browns.

– The meat should be somewhat pink on the inside.

– Return the onions to the pan and cook them up.

– Remove the liver and onions from the pan and place them on a platter.

– Deglaze pan with stock and wine, then reduce liquid until you get a thicker sauce.

– Drizzle over the liver and onions, top with parsley, and serve.



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