Beef Liver and Onions

You’ll Need:

• ¼ cup of flour
• 1 lb beef liver
• ¼-½ cup of butter
• ½ tsp of salt
• ⅛ tsp of pepper
• Oil to taste
• 1-2 tbsp of fresh minced sage
• 2 cups of thinly sliced onions
• ½ cup of beef stock
• 1 tbsp of minced Italian parsley

More https://pst-algerie.org/cabbage-and-minced-meat/

Steps: -First, put the flour, salt, and pepper in a bag. -Cut the liver into half-inch pieces and place them in the bag, shaking to coat them. This will help to muffle the taste.

-Next, get a skillet and heat about 3 tablespoons of butter and a small amount of oil.

After that, you want to sauté your onions on medium-high heat until they are nice and tender and have a slight sheen of gloss on them. -After that, you want to take the onions, place them in a dish, and sprinkle them as well with some pepper and salt.

Heat around 4 tablespoons of the butter in the skillet and add a tiny bit of oil as well.

-After adding the liver, heat for around five minutes, or until the dish begins to brown. -When this is done cooking, immediately place the onions on the skillet and heat them up with the liver.

-Transfer the liver and onions to a platter. Make sure the liquid is reduced in this until it produces a lovely, thick sauce that will truly give you something to appreciate after deglazing it with a stock and wine.

Take the liver, put it on a serving dish, and then, also add the onion to this.

Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!

Enjoy!