Easy Liver Recipe
Looking for an easy liver recipe that doesn't compromise on flavor? Dive into this classic liver and onion recipe, where tender liver strips are first soaked in milk for enhanced taste and texture. Paired with thinly sliced onions and aromatic sage, the liver is crisped to perfection and simmered in a rich wine reduction. The result is a mouthwatering dish that melds tradition with simplicity. Serve hot and relish every bite of this culinary delight.
Servings: 4 people
Calories: 361.8kcal
Equipment
- Kitchen knife
- Choppin board
- Strainer
- Large frying pan or skillet
Ingredients
- 500 g Liver
- 200 ml Milk
- 200 g Onions
- 175 ml Red or White Wine
- 50 g Flour
- 30 ml Olive oil
- 5 g Sage 10 leaves
- Salt and pepper
Instructions
- Cut the liver into strips, discarding any veins and connecting tissue. Place in a bowl with milk and let it soak for at least 20 minutes.
- In the meantime, slice the onions thinly.
- Heat half of the oil in a large frying pan or skillet over medium heat.
- Once hot, add the onions, season with salt, and toss in the sage (chopped if you prefer).
- Thoroughly drain the liver from the milk, transfer to another bowl, and coat with flour.
- Push the onions to the pan's edges, pour the remaining oil in the center, and arrange the liver strips, ensuring no overlaps.
- Sear the liver for a couple of minutes on each side. Season and pour in the wine with a splash of water. Stir the liver and onions into the wine, then reduce the heat.
- Once the liquid halves, the sauce will start to emulsify. Take the pan off the heat, rest for a minute, and serve.
Video
Notes
Hints & TipsPair this dish with mashed potatoes or creamy polenta for a delightful meal. Although you can store leftovers, reheating might make the liver dry, so it's best enjoyed fresh.
Allergens and Dietary InformationThis dish contains DAIRY, GLUTEN, and SULPHIDES.
Nutrition
Calories: 361.8kcal | Carbohydrates: 21.27g | Protein: 28.68g | Fat: 12.84g | Fiber: 1.69g | Sugar: 5.3g