I 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.
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I think it was the only dish in which whining was even remotely tolerated. “Liver and onions, OH NOOOOO,” was the hue and cry from the assembled kids.
Mom and dad never really forced us to eat anything. But, if you didn’t like what was on the table, there was no alternative. And complaining really wasn’t an option; one look from dad was enough to keep any of us quiet. My parents worked hard enough to put food on the table, and we knew it.
It was for these quiet moments of culinary desperation that God invented ketchup. Ketchup was the only thing that could save us from the taste of overwhelming taste of liver, and we poured it on. The onions helped too.
To Make this Recipe You’Il Need the following ingredients:
¼ cup of flour.
1 lb of beef liver.
¼-½ cup of butter.
½ tsp of salt.
⅛ tsp of pepper.
1-2 tbsp of fresh minced sage.
2 cups of thinly sliced onions.
½ cup of beef stock.
1 tbsp of minced Italian parsley.
¼ cup of dry white wine.
In a bag, mix together the flour, salt and pepper then put the liver (sliced into ½ inch strips) in the bag and shake to coat.
In a skillet, melt 2 to 3 tbsps of butter with a dash of oil and sauté the onions on medium heat.
Place the onions in a dish and season with sage, salt and pepper.
In the same skillet, melt 3-4 tbsps of butter and a dash of oil over high heat and stir in the liver. Cook for 5 minutes, stirring constantly.
Add the onions to the liver, heat through and place in a serving plate.
Glaze the pan with stock and wine and keep on the heat until you get a thick sauce.
Pour the glaze over the liver and onions and sprinkle with parsley.
Simple, easy and delicious! I love liver and so does my husband, so I make this recipe with a nice veggie salad aside, it makes the perfect meal!
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