YOU ’LL NEED
¼ mug of flour
1 lb beef liver
¼- ½ mug of adulation
½ tsp of swab
⅛ tsp of pepper
oil painting to taste
1- 2 tbsp of fresh diced savant
2 mugs of thinly sliced onions
½ mug of beef stock
1 tbsp of diced Italian parsley
¼ mug of dry white wine
way
First, you want to take a bag, and put the flour, the pepper, and the swab together in there.
Cut the liver into pieces that are about a half an inch, and also, put them into the bag, shaking this until they ’re carpeted. This will help with muting the taste of this.
Get a skillet, and from there heat about 3 soupspoons of the adulation, along with a little bit of oil painting, and from there, you want to sauté your onions on a medium-high kind of position, so that they ’re nice and tender. You should see a small luster of lustrous on this.
Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and swab.
toast up about 4 soupspoons of the adulation, along with a small gusto of oil painting to the skillet as well.
Add in the liver and also cook this for about 5 or so twinkles, until this dish starts to brown.
Once this is finished cuisine, put the onions directly onto the skillet, hotting
these up together with the liver as well.
Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you commodity to enjoy with this.
Take the liver, put it on a serving dish, and also, also add the onion to this. Add the sauce you just made, and also add a bit of parsley in order to embellish, and also you can serve it!
TIPS
How can I make sure the liver does n’t taste too pungent?
This is a common question for a lot of people who like to make liver and onions, but do n’t know how to make it not taste too pungent. The stylish way to do this, is to wash your liver, and make sure that any dirt or complements are gone. Also, making sure that the condiment soaks up everything in this is a good way to make sure that you have the stylish liver and onions gossip out there, and one that you can enjoy too.