Have you ever tried something so good you can barely stand it... and something you're even more shocked you actually made? This is one of those recipes. When you make this BEST beef, liver, and onion, you'll feel like you've died and gone to heaven. Tonight's liver and onion dish was the best I've ever had in my entire life. The liver was very tender and had a mild flavor. Perhaps what contributed to the tenderness was that I first soaked the liver in milk for about four hours.
don't cook liver very often, but when I do, I use this amazing recipe! Check out how I make it and let me know what you think. Simple and easy! My whole family loves this recipe so much. If it were up to them, I would make it every day! Try it, you will love it! To make this recipe you will need the following ingredients:
INGREDIENTS
1/4 cup flour
450 g beef liver
1/4-1/2 cup butter
1/2 tsp salt
1/8 tsp pepper
oil, to taste
1-2 tbsp fresh sage, chopped
2 dl thinly sliced onion
1/2 dl beef broth
1 tbsp chopped Italian parsley
1/4 dl dry white wine
INSTRUCTIONS
Mix flour, salt and pepper in a bag.
Cut the liver into 1/2 inch thick strips and shake them into a bag of spices to coat.
Set aside.
Heat a frying pan with 2-3 tablespoons of butter and a drizzle of oil.
Sauté the onion over medium heat until soft and glossy.
Transfer to a serving bowl and sprinkle with sage, salt and pepper.
Return the frying pan to high heat, add 3-4 tablespoons of butter and a drizzle of oil.
Add the liver and brown for five minutes until golden brown.
The meat should be slightly pink inside.
Return the onion to the pan until hot.
Remove the liver and onion from the pan and plate.
Use the stock and wine to deglaze the pan and reduce the liquid until you have a thicker sauce.
Pour over the liver and onion, sprinkle with parsley and serve.