This hearty dish is a classic comfort food that’s both simple and satisfying. The rich, savory flavors of beef liver, caramelized onions, and a touch of red wine make it a meal to remember.
Ingredients:
- 1 pound beef liver, sliced thinly
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, for garnish
Instructions:
- Prep the Liver: Pat the liver slices dry with paper towels. Season lightly with salt and pepper.
- Caramelize the Onions: Heat the butter and olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are soft and golden brown, about 15-20 minutes.
- Cook the Liver: In a separate skillet, heat a little more butter and olive oil. Dredge the liver slices in flour, shaking off any excess. Cook the liver in batches, about 1-2 minutes per side, or until browned. Remove from the pan and set aside.
- Make the Sauce: Pour off any excess fat from the onion skillet. Add the red wine and deglaze the pan, scraping up any browned bits. Stir in the beef broth, thyme, and black pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly.
- Combine and Serve: Return the cooked liver to the sauce, and simmer for a few more minutes until heated through. Serve hot, garnished with fresh parsley.
Tips:
- For a richer flavor, consider using a combination of butter and bacon fat to cook the onions and liver.
- Serve this dish with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
- If you prefer, you can substitute beef liver with chicken liver.
Enjoy this timeless recipe and let us know how you like it!