Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium rare it’s tender and sweet.
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
¼ cup of dry white wine
Instructions:
CONTINUE READING NEXT PAGE
Grandma’s Scrambled Egg and Cheese Breakfast Sandwich
Reviving Ancestral Wisdom: The Orange Peel and Clove Elixir
Pozole recipe for celebration
Beloved actress Dame Maggie Smith has passed away at the age of 89.
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
The Real Reason Your Peace Lily Won’t Bloom
3-Ingredient Frozen Dessert
Creamy Spinach & Mushroom Lasagna
Meatloaf with Mashed Potatoes and Cheese Recipe
