Beef Liver and Onions With White Wine

Recipe by Gay Gilmore
READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, salt and pepper in bag.
  • Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
  • Set aside.
  • Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  • Saute the onions on medium heat until tender and glossy.
  • Transfer to side dish and sprinkle with sage, salt and pepper.
  • Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
  • Add liver and sear 5 minutes until brown.
  • Inside meat should be slightly pink.
  • Return onions to pan til heated.
  • Remove liver and onions from pan and plate.
  • Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  • Pour over liver and onions, sprinkle with parsley and serve.
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