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[ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 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
- Combine flour, salt, and pepper in the bag.
Slice the liver into 1/2 inch strips and shake in the bag of seasonings to coat.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to the side dish and sprinkle with sage, salt, and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze the pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.
Serves : 2
WW SP : 4