LIVER AND ONIONS

*Required components:


° 14 cups of flour

° 1⁄2 teaspoon salt

° 1⁄8 teaspoon pepper

° 1 pound (about 454 g) beef liver

° 2-3 tablespoons butter (for onions)

° 2 tablespoons of oil (for onions)

° 2 cups finely chopped onions

° 12 cups beef broth

° 2-3 tsp butter 

° 2 tablespoons olive oil (for brown liver)

° 1 tablespoon finely chopped Italian parsley, to taste


* Recipe instructions:


Mix the flour, salt and pepper in a bag.Cut the liver into 1/2-inch strips and shake it into a seasoning bag to coat. Sit aside.

Heat a frying pan with 2-3 tablespoons of butter and oil.Fry onions over medium heat until soft and shiny.

Transfer the mixture to a side dish and sprinkle with salt and pepper.

Return pan to medium heat, add 3-4 tablespoons butter and a dash of oil.

Add the liver and cook for 5 minutes until it turns brown.

Remove the liver and onions from the skillet and plate.

Use the broth to defrost the pan and reduce the liquid until you get a thick sauce.

Sprinkle with parsley to taste and serve.


Enjoy !

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