Venezuelan-Liver-and-Onions-3

INGREDIENTS

1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley

HOW TO MAKE:

Combine flour, salt and pepper in bag.Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.

Serves : 2
WW POINTS : 4

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

One-Point Microwave Mug Cake

INGREDIENTS  1.5 tablespoons flour 1.5 teaspoons baking powder 1 tablespoon unsweetened cocoa powder 3 teaspoons Splenda 3 packets 2 tablespoons liquid egg whites 1 egg 1 tablespoon sugar free syrupJordan’s Skinny Syrups INSTRUCTIONS in a mug, add dry ingredients

Read More »

Blueberry Cobbler

Ingredients 3 cups fresh blueberries  3 tablespoons white sugar  ⅓ cup orange juice  ⅔ cup all-purpose flour  ¼ teaspoon baking powder  1 pinch salt  ½

Read More »
%d bloggers like this: