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RECIPE:
Liver with Onions
CATEGORY:
Meat
COUNTRY:
International
SERVES: 4
INGREDIENT: 4 slices
of liver,
50 grams of butter, flour, 2 onions, 1 soupspoon of vinegar, 1/2 cup of
white wine, salt and pepper to taste, parsley.
DIRECTION: Season the
liver with salt and pepper and pass some flour on each side of the
slices, cut the onions in slices (rings), heat up the butter in a pan,
add the onions and let them simmer until golden brown, then push them to
the side and add the liver slices in the middle, fry them in the butter
on high heat for a short while on each side, the inside of the liver
should remain pink colored. Put the slices with the onions on a
preheated dish and add the vinegar and white vine into the pan, stir and
heat up and let it simmer for a minute, salt and pepper to taste and the
pour the sauce over the meat. Decorate with chopped fresh parsley and
serve immediately. Serve with baked potatoes.
NOTES: We recommend a
Beaujolais, Merlot or a Shiraz with this dish.
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