Beef Liver And Onions With White Wine Food

BEEF LIVER AND ONIONS WITH WHITE WINE

Steps:

• Combine flour, salt and pepper in bag.
• Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
• Set aside.
• Heat skillet with 2-3 tablespoons of butter and a dash of oil.
• Saute the onions on medium heat until tender and glossy.
• Transfer to side dish and sprinkle with sage, salt and pepper.
• Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
• Add liver and sear 5 minutes until brown.
• Inside meat should be slightly pink.
• Return onions to pan til heated.
• Remove liver and onions from pan and plate.
• Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
• Pour over liver and onions, sprinkle with parsley and serve.

BEEF LIVER AND ONIONS

Steps:

• Coat liver with flour; set aside.
• Brown bacon; drain on paper towels.
• Brown onions in drippings.
• Brown liver quickly in same skillet, about 1 minute on each side.
• Drain fat.
• Combine broth, water, liver, pepper and tarragon.
• Cover and simmer 20 minutes until liver is fork tender.
• Uncover; top with bacon.
• Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.

BEEF LIVER AND ONIONS

Steps:

• Liver and Onions.
• 1½ lbs beef liver, cut bite-sized.
• ½ cup flour.
• 2 tbs. oil.
• 1 tsp salt.
• ¼ tsp pepper.
• 1 large onion, diced.
• ¼ cup water.
• Italian spice or pizza seasoning.
• Remove skin and large veins from liver.
• Coat meat with flour.
• Heat oil in large skillet over moderate heat and brown meat on one side.
• Turn liver over, sprinkle with seasonings and cover with onions.
• Add water and cover pan tightly.
• Cook over low heat 20-30 minutes until liver is tender.