Liver and onions
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Liver and onion in a tasty white wine sauce made in the Spanish style. Sweeten the onion well and it provides a great counterbalance to the flavour of the liver.
Ingredients for four
500g beef liver 500g onion 3 cloves of garlic 1 teaspoon of sugar 1 dl white wine1 dl olive oil 1 tbsp wheat flour salt and pepper parsley
Cut the onion into thin rings. Chop the garlic. Put the onions in a large rimmed frying pan and start sautéing with the olive oil.
Cut the membrane off the liver. Slice into slices a couple of centimetres thick. Soak for a while in cold water and then dry on a paper towel.
When the onion is golden yellow (a proper onion takes 15 minutes to cook) and soft, add the sugar, stir and transfer to the bottom of a serving dish until smooth.
In the same pan, fry the liver slices for about a quarter of an hour on each side (frying time depends on the desired doneness, 5-10 minutes) and season well. Sprinkle the wheat flour over the pan and pour the white wine into the bottom of the pan. Bring to the boil and allow the sauce to thicken. Stir in the parsley.
Serve with liver and onion garnished with parsley.
Spain liver VHH
