Beef Liver and Caramelized Onions
Experience the rich and tender flavors of beef liver cooked to perfection in olive oil, accompanied by sweet caramelized onions. The key to this dish is not overcooking the liver—aim for medium rare to achieve a tender and flavorful bite.
Ingredients:
- ¼ cup all-purpose flour
- 1 lb beef liver
- ¼-½ cup butter
- ½ tsp salt
- ⅛ tsp black pepper
- Olive oil, as needed
- 1-2 tbsp fresh minced sage
- 2 cups thinly sliced onions
- ½ cup beef stock
- 1 tbsp minced Italian parsley
- ¼ cup dry white wine
Instructions:
- Prepare the Coating: In a resealable plastic bag, combine the flour, salt, and pepper. Cut the liver into ½-inch thick slices, then add them to the bag. Shake well to ensure each piece is evenly coated with the flour mixture, which will help to mellow the liver’s strong flavor.
- Caramelize the Onions: In a large skillet, heat 3 tablespoons of butter along with a splash of olive oil over medium-high heat. Add the sliced onions and sauté until they become tender and golden, developing a slight sheen. Once caramelized, transfer the onions to a dish and season with a pinch of salt and pepper.
- Cook the Liver: In the same skillet, heat an additional 4 tablespoons of butter and a dash of oil. Add the liver slices to the skillet and cook for about 5 minutes, or until they are browned on the outside but still slightly pink in the center.
- Combine the Ingredients: Return the caramelized onions to the skillet, mixing them with the liver. Cook together briefly until heated through.
- Make the Sauce: Transfer the liver and onions to a serving plate. Deglaze the skillet by adding the beef stock and dry white wine, scraping up any browned bits from the bottom. Reduce the liquid over medium heat until it forms a thick, flavorful sauce.
- Serve: Pour the sauce over the liver and onions. Garnish with minced Italian parsley and serve immediately.
Enjoy this classic dish with its perfectly balanced flavors and rich, satisfying sauce!