Description

Beef liver is a rich and flavorful dish that, when cooked properly, can be incredibly tender and delicious. This recipe pairs the earthy flavor of liver with the sweetness of sautéed onions, the aromatic notes of fresh sage, and a splash of white wine for added depth

Ingredients

• 1/4 cup of flour
• 1 lb beef liver
• 1/4-1/2 cup of butter
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• Oil to taste
• 1-2 tablespoons of fresh minced sage
• 2 cups of thinly sliced onions
• 1/2 cup of beef stock
• 1 tablespoon of minced Italian parsley
• 1/4 cup of dry white wine

Preparation Method

Step 1: Prepare the Liver
Begin by rinsing the beef liver under cold water and patting it dry with paper towels. Once dried, lightly dredge the liver slices in flour, shaking off any excess.

Step 2: Season the Liver
Sprinkle the liver with salt and pepper on both sides. This will enhance the flavor as the liver cooks.

Step 3: Sauté the Onions
In a large skillet, melt 1/4 cup of butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are soft and beginning to caramelize, about 10-15 minutes. Add the fresh minced sage and cook for another minute until fragrant. Remove the onions from the skillet and set them aside.

Step 4: Cook the Liver
In the same skillet, add a bit more butter or oil if needed. Increase the heat to medium-high and add the liver slices to the skillet. Cook the liver for about 2-3 minutes on each side, until browned but still slightly pink inside. Do not overcook, as the liver can become tough. Once cooked, remove the liver from the skillet and set it aside.

Step 5: Deglaze the Pan
Reduce the heat to medium and pour the white wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 1-2 minutes until it has reduced slightly.

Step 6: Add the Beef Stock
Stir in the beef stock and bring the mixture to a simmer. Let it cook for about 3-4 minutes to thicken slightly and allow the flavors to meld together.

Step 7: Combine and Serve
Return the liver and sautéed onions to the skillet, stirring gently to coat them with the sauce. Cook for an additional 2 minutes to heat everything through. Sprinkle the minced Italian parsley over the top for a fresh, herby finish.

Step 8: Serve
Transfer the liver and onions to a serving platter. Pour any remaining sauce from the skillet over the top. Serve hot, paired with mashed potatoes, rice, or a fresh salad

Tips and Conclusion

Bonus Tips:
Soak the Liver: For a milder flavor, soak the liver in milk for 30 minutes before cooking. This helps to reduce any strong, metallic taste.

Adjust the Seasoning: Feel free to adjust the amount of sage or parsley according to your taste preferences. You can also add a splash of lemon juice at the end for a bright, tangy finish.

Add Mushrooms: Sliced mushrooms make a great addition to this dish. Simply sauté them with the onions for added texture and flavor.

Conclusion:
This sautéed beef liver with onions and sage is a classic dish that combines rich, earthy flavors with the sweetness of caramelized onions and the subtle aroma of fresh herbs. The addition of white wine and beef stock creates a delicious sauce that perfectly complements the tender liver. Whether you’re a liver lover or trying it for the first time, this recipe is sure to impress. Enjoy this hearty and flavorful dish!