This is another dish that some people are not always the biggest fan of, but the best way to make this work, is to look at how you prepare the liver.
How you prepare this does play a large part in the quality of the liver and onions that you’re offering, and it’s invaluable to check out, especially if you’re a big fan of this dish.
With liver and onions, making sure that the flavor isn’t too strong is the key to making it taste good. Some people love liver and onions, but only if the flavor is muted, so keep that in mind when you’re choosing to make this.
Ingredients:
- ¼ cup of flour
- 1 lb beef liver
- ¼-½ cup of butter
- ½ tsp of salt
- ⅛ tsp of pepper
- Oil to taste
- 1-2 tbsp of fresh minced sage
- 2 cups of thinly sliced onions
- ½ cup of beef stock
- 1 tbsp of minced Italian parsley
- ¼ cup of dry white wine
Directions:
- First, you want to take a bag and put the flour, the pepper, and the salt together in there.
- Cut the liver into pieces that are about half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.
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