Sure! Here’s a detailed recipe for Beef Liver and Onions With White Wine, a hearty dish packed with flavor and nutrients that’s perfect for a cozy winter dinner in less than 30 minutes, all done on the stove top!
Beef Liver and Onions With White Wine Recipe
Ingredients:
- 1/4 cup flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 lb beef liver, sliced into 1/2 inch strips
- 1/4 – 1/2 cup butter
- 2 large onions, sliced
- Fresh sage
- 2 tbsp dry white wine
- Italian parsley
- Dash of oil
Instructions:
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Prepare the Liver: In a resealable plastic bag, combine flour, salt, and pepper. Add the sliced beef liver to the bag, seal, and shake to coat the liver evenly with the seasoned flour mixture. Set aside.
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Saute the Onions: Heat a skillet over medium heat and add 2-3 tablespoons of butter along with a dash of oil. Once the butter is melted and the skillet is hot, add the sliced onions. Saute the onions, stirring occasionally, until they become tender and glossy. This should take about 5-7 minutes.
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Season the Onions: Once the onions are cooked, transfer them to a side dish and sprinkle with fresh sage, salt, and pepper to taste. Set aside while you cook the liver.
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Cook the Liver: Return the skillet to high heat and add 3-4 tablespoons of butter along with another dash of oil. Once the skillet is hot, add the coated liver strips. Sear the liver for about 5 minutes, turning once, until it is browned on the outside but still slightly pink on the inside. Be careful not to overcook the liver, as it can become tough.
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Combine Liver and Onions: Once the liver is cooked to your liking, return the sauteed onions to the skillet. Stir everything together until the onions are heated through.
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Plate the Dish: Remove the liver and onions from the skillet and transfer them to a serving platter or individual plates.
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Make the Sauce: In the same skillet, use a combination of beef stock and dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the liquid to simmer and reduce until it thickens slightly, creating a flavorful sauce.
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Serve: Pour the thickened sauce over the plated liver and onions. Garnish with chopped Italian parsley for a pop of freshness and color.
Nutritional Information:
- Calories: 957.9
- Fat Content: 35.1g
- Saturated Fat Content: 16.4g
- Cholesterol Content: 1507.3mg
- Sodium Content: 1045.7mg
- Carbohydrate Content: 39.7g
- Fiber Content: 2.4g
- Sugar Content: 4.8g
- Protein Content: 111.6g
This Beef Liver and Onions With White Wine recipe yields a satisfying dish that’s high in protein and perfect for a winter meal. Enjoy its rich flavors and tender texture, paired with the aromatic sage and savory sauce, for a delightful dining experience that’s sure to please your taste buds!
