Today’s Liver and Stomach; The onion dish was the best thing I have ever eaten in my life. The liver was very tender and had a mild taste. Perhaps the tenderness was affected by the fact that I first soaked the liver in milk for about four hours. Also, since I used sweet Spanish onions, sliced rather than diced, I thought a teaspoon of sugar would be enough. Next, I cut the liver slices into smaller pieces, added salt and onion powder to the flour and after stirring it in, quickly browned it in
batches.This recipe I made tonight is perfect for company: absolutely delicious for liver lovers and a unique treat for those who say they don’t love it.
- ¼ cup flour.
- 1 pound beef liver.
- ¼-½ cup butter.
- ½ teaspoons salt.
- ⅛ teaspoons pepper.
- oil to taste
- 1 to 2 tablespoons freshly ground sage.
- 2 cups chopped onion.
- ½ cup beef broth.
- 1 tablespoon chopped Italian parsley.
- ¼ glass of dry white wine.
Mix flour, salt and pepper in a bag.
Cut the liver into ½-inch strips and shake in a bag to coat.
Heat 2-3 tablespoons of butter and a little oil in a pan and fry the onion over medium heat.
When the onion is soft and shiny, place it on a plate and sprinkle with sage, salt and pepper.
Add 3-4 tablespoons of butter and a dash of oil to the pan over high heat.
Cook the liver until golden brown, about 5 minutes.
After cooking, add the onion back to the pan and heat.
Arrange the liver and onion on a plate. Deglaze the pan with the stock and wine and reduce the liquid until you have a thick sauce.
Pour the liver and onion over it, sprinkle with parsley and serve.
Simple, easy and delicious! This beef liver with onions is so good that the butter makes the liver even softer. Try it and let me know what you think.
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