Growing up, liver and onions was the one dish that could make us kids grumble. Complaining was not an option, and a stern look from our hardworking parents was enough to silence us. To salvage the taste of the liver, ketchup was our savior. The onions also lent some relief.
For this recipe, you’ll need:
- ¼ cup of flour
- 1 lb of beef liver
- ¼-½ cup of butter
- ½ tsp of salt
- ⅛ tsp of pepper
- Oil
- 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
Instructions:
- Coat liver strips with flour, salt, and pepper in a bag.
- Sauté onions in butter and oil, season with sage, salt, and pepper.
- Combine onions with liver, heat, and transfer to a serving plate.
- Pour the glaze over the liver and onions, then sprinkle with parsley.
In the words of my dad, “Liver and onions, OH NOOOOO,” but we found a way to make it palatable.
