𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴

 

 Ingredients:

¼ cup of flour

1 lb beef liver

¼-½ cup of butter

½ tsp of salt

⅛ tsp of pepper

Oil to taste

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

Directions:

First you take a bag and put together the flour, pepper and salt.

Cut the liver into pieces about half an inch in size, then place in a bag and shake until covered. This will help tone down its flavor.

Take a skillet and heat about 3 tablespoons of butter and some oil in it and sauté the onions over medium-high heat so they are nice and tender. You should see a little shiny glitter on it.

Once you see it, you want to put the onion in a bowl and sprinkle some pepper and salt over the onion.

Heat about 4 tablespoons of butter in a pan and add a little oil.

Add the liver, and cook until the dish starts to brown, about 5 minutes.

When it's done cooking, add the onion directly to the pan to heat through with the liver.

Take the liver, put it on a plate and add the onions. Add the freshly made sauce, garnish with parsley and serve!

cutting edge

How can we ensure that the liver will not taste too spicy?

This is a common question for many people who like to cook their liver and onions but don't know how to avoid it being too spicy. The best way to do this is to cleanse your liver and make sure to remove any dirt or additives. Also make sure the marinade absorbs all of this to ensure you have the best liver and onion dish you can possibly enjoy, too.