Ingredients for Beef Liver And Onions With White Wine
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 lbs beef liver, sliced into 1/2-inch strips
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 1 tablespoon fresh sage, chopped
- 1/2 cup beef stock
- 1/2 cup dry white wine
- 1/4 cup fresh Italian parsley, chopped
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How to Make Beef Liver And Onions With White Wine
- In a resealable plastic bag, combine flour, salt, and pepper.
- Add sliced beef liver to the bag; shake to coat evenly with the flour mixture. Set aside.
- Heat 2-3 tablespoons of butter and the oil in a large skillet over medium heat.
- Add the sliced onions and cook until softened and caramelized, about 8-10 minutes. Stir occasionally.
- Transfer the cooked onions to a side dish. Sprinkle with sage, salt, and pepper. Set aside.
- Increase heat to high. Add the remaining butter and oil to the skillet.
- 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.
- Return the cooked onions to the skillet with the liver.
- In a separate small bowl whisk together beef broth and white wine
- Add beef broth and white wine mixture to the skillet; scraping up any browned bits from the bottom.
- Reduce the liquid over medium heat until slightly thickened, about 2-3 minutes.
- Plate the liver and onions. Pour the thickened sauce over the top.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
19g
Fat
82g
Carbs
13g
