Instructions
- Prepare the liver: Place flour, salt, and pepper into a large resealable bag. Add the liver slices and shake until evenly coated. This helps reduce the strong flavor of the liver.
- Cook the onions: Heat 3 tablespoons butter with a small amount of oil in a skillet over medium-high heat. Add the sliced onions and sauté until soft, glossy, and slightly caramelized, about 5–7 minutes. Transfer onions to a plate and season lightly with salt and pepper.
- Cook the liver: In the same skillet, heat 4 tablespoons butter with a dash of oil. Add the liver slices and cook for 4–5 minutes, until nicely browned on both sides but still tender.
- Combine onions and liver: Return the onions to the skillet and cook together with the liver for 1–2 minutes to combine the flavors.
- Make the sauce: Remove the liver and onions from the skillet and set aside on a serving plate. Pour beef stock and white wine into the skillet, scraping the bottom to release browned bits. Simmer until the liquid reduces and thickens into a rich pan sauce.
- Serve: Pour the sauce over the liver and onions, garnish with minced Italian parsley, and serve immediately.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 4
- Difficulty: Easy
Serving Suggestions
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