Beef Liver And Onions With White Wine Recipe

Ingredients for Beef Liver And Onions With White Wine

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Beef Liver
• 6-8 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 large yellow onion, thinly sliced
• Fresh Sage
• Beef Stock
• Dry White Wine
• Italian Parsley

How to Make Beef Liver And Onions With White Wine

1. In a resealable plastic bag, combine flour, salt, and pepper.
2. Add sliced beef liver to the bag; shake to coat evenly with the flour mixture. Set aside.
3. Heat 2-3 tablespoons of butter and the oil in a large skillet over medium heat.
4. Add the sliced onions and cook until softened and caramelized, about 8-10 minutes. Stir occasionally.
5. Transfer the cooked onions to a side dish. Sprinkle with sage, salt, and pepper. Set aside.
6. Increase heat to high. Add the remaining butter and oil to the skillet.
7. Add the seasoned liver strips to the hot skillet and sear for 5 minutes per side, or until browned and the inside is slightly pink. Do not overcrowd the pan; work in batches if necessary.
8. Return the cooked onions to the skillet with the liver.
9. In a separate small bowl whisk together beef broth and white wine
10. Add beef broth and white wine mixture to the skillet; scraping up any browned bits from the bottom.
11. Reduce the liquid over medium heat until slightly thickened, about 2-3 minutes.
12. Plate the liver and onions. Pour the thickened sauce over the top.
13. Garnish with fresh parsley and serve immediately.