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.
How can I make sure the liver doesn’t taste too pungent?
This is a common question for a lot of people who like to make liver and onions, but don’t know how to make it not taste too pungent. The best way to do this, is to wash your liver, and make sure that any dirt or additives are gone. Also, making sure that the marinade soaks up everything in this is a good way to make sure that you have the best liver and onions dish out there, and one that you can enjoy too.Print
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
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 a 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.
Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy 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 salt.
Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.
Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.
Once this is finished cooking, put the onions directly onto the skillet, heating 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 something to enjoy with this.
Take the liver, put it on a serving dish, and then, also add the onion to this. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!