¼ cup flour
1 kilo veal liver
¼-½ cup butter
½ teaspoon salt
⅛ teaspoon pepper
Oil according to your taste
1-2 tablespoons fresh sage
2 cups finely chopped onion
½ cup ground beef
1 tablespoon chopped Italian parsley
¼ cup dry white wine

– First, you want to take a bag and put the flour, salt, and pepper together.
-Cut the liver into pieces of about one centimeter, place in a bag and shake until brown. This will help change the taste of this.
– Take a frying pan, then heat about 3 tablespoons of oil with a little bit of oil, then you want to fry your onion on high, leaving the feathers on it. You should get a slight glossy shine on this.
-When you see this, take the onion, put it on a plate, wait and sprinkle salt and pepper on the onion.
– Heat 4 tablespoons of oil in a pan with a few drops of oil.
– Add the liver and cook until this dish begins to brown, about 5 minutes.
-When the cooking is finished, place the onion on the stove and heat it with the liver.
– Take the liver and onion and place it on a plate. Use the broth and wine to cook this, and from there you want to make sure the water reduces from here until it becomes a nice thick sauce that you can enjoy.
– Take the liver, put it on a serving plate and add the onion. Add the sauce you made and add a little oil to coat and you’re good to go! Check out a few

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