Beef Liver and Onions with Sage and Wine Sauce 😍😋
Ingredients:
• ¼ cup all-purpose flour
• 1 lb beef liver, sliced into ½-inch strips
• ¼–½ cup butter
• ½ tsp salt
• ⅛ tsp black pepper
• Cooking oil, as needed
• 1–2 tbsp fresh sage, minced
• 2 cups onions, thinly sliced
• ½ cup beef stock
• 1 tbsp Italian parsley, minced
• ¼ cup dry white wine
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Instructions:
1. Season the Liver:
In a plastic bag or shallow dish, mix the flour, salt, and pepper. Add liver slices and shake or toss to coat evenly. Set aside.
2. Sauté the Onions:
Heat 2–3 tablespoons of butter and a small dash of oil in a skillet over medium heat. Add the onions and sauté until tender and glossy. Transfer onions to a dish and season with sage, a pinch of salt, and pepper.
3. Cook the Liver:
Return the skillet to high heat. Add another 3–4 tablespoons of butter and a bit more oil. Add the liver strips in a single layer and sear for about 5 minutes, turning as needed. The outside should be browned while the inside stays slightly pink.
4. Combine and Heat Through:
Return the sautéed onions to the pan with the liver. Stir gently and heat through for 1–2 minutes. Then transfer both to a serving plate.
5. Make the Sauce:
In the same pan, pour in the beef stock and white wine. Scrape up any browned bits from the bottom and simmer until the sauce reduces and thickens slightly.
6. Serve:
Pour the sauce over the liver and onions. Sprinkle with minced parsley and serve immediately.