This classic dish showcases the rich flavor of beef liver enhanced by the sweetness of onions and the complexity of white wine. The quick cooking method ensures a tender liver while allowing the onions to caramelize to perfection. A simple yet satisfying meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 1/4 cup |
| Salt | 1/2 teaspoon |
| Pepper | 1/8 teaspoon |
| Beef liver | 1 lb |
| Butter | 1/4-1/2 cup |
| Oil | to taste |
| Onions, thinly sliced | 2 cups |
| Fresh sage, minced | 1-2 tablespoons |
| Beef stock | 1/2 cup |
| Dry white wine | 1/4 cup |
| Italian parsley, minced | 1 tablespoon |
Instructions:
- Prepare the liver: Combine flour, salt, and pepper in a bag. Cut liver into 1/2 inch strips and coat in the seasoned flour.
- Cook the onions: Heat butter and oil in a skillet. Sauté onions until tender and glossy. Remove and set aside.
- Sear the liver: In the same skillet, melt more butter and oil. Add liver strips and sear for about 5 minutes until browned. The inside should be slightly pink.
- Combine: Return onions to the skillet with the seared liver.
- Make the sauce: Deglaze the pan with beef stock and white wine. Reduce the liquid until thickened.
- Serve: Pour the sauce over the liver and onions. Garnish with parsley. Serve immediately.
