HOW TO MAKE BEEF LIVER AND ONIONS?
This old-fashioned recipe is prepared with fresh ground liver and onions just as my mom used to, made in a traditional molcajete, where all is ground fresh to order with ground black pepper. In our house, this dish is a favorite!
Many restaurants in the United States include the dish “Liver and Onions” on their menus. Similarly, you will find it in small restaurants in Mexico, but most people prepare the liver at home.
Not all cooks liver and onions the same way in Mexico, and the seasonings used differ from one cook to the next. Some people, for example, cook the liver with lime or bitter orange juice, but the use of chopped sage, salt, and pepper is, nevertheless, fairly standard.
TO PREPARE THIS BEEF LIVER AND ONIONS RECIPE, YOU WILL NEED THE FOLLOWING INGREDIENTS:
470 grams.Of beef liver.
2 Cups.Of finely chopped onion.
½ Cup.Of all-purpose flour.
½ Cup.Of soft butter.
½ Cup.Of beef broth.
½ Cup.Of dry white wine.
½ small spoons.Of salt.
1 small spoon.Of black pepper.
Olive oil.
2 small spoons.Of fresh Chopped sage.
1 small spoon.Of Chopped Italian Parsley.
THIS DISH IS REALLY ONE OF THE EASIEST ONE TO MAKE, YOU NEED JUST TO FOLLOW THE STEPS BELOW:
Step 1:
The first thing I started with, was combining the all-purpose flour with salt, and black pepper in a ziplock bag, then I added the liver, that I cut before into half-inch slices, and I shook well until fully coated.
Step 2:
After that, I melted 2 to 3 tablespoons of butter with a little oil in a frying pan and sautéed the onions over medium heat.
Step 3:
Then, I seasoned the onions with fresh chopped sage, salt, and ground black pepper on a plate.
Step 4:
Also, I melted 3 to 4 spoonfuls of butter and a little oil in the same skillet over high heat and whisked in the liver, and I cooked stirring continuously for 5 minutes.
Step 5:
And I heated the liver with the onions, then I transferred it to a serving bowl.
Step 6:
And finally, I cooked the broth and wine in the pan until it thickens into a sauce, and I drizzled the sauce over the liver and onions, then I topped with parsley.
I HOPE YOU’LL APPRECIATE MY BEEF LIVER AND ONIONS RECIPE, IT’S A GREAT CHOICE FOR A QUICK DELICIOUS LUNCH!