My mom used to make this and it was delicious! Thankful to have found it. The name certainly rang true when I made it last night!
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.
