Budget-friendly, full flavoured beef liver enhanced with a winespiked sauce accented with onions and mushrooms. Serve the liver with boiled, mashed or roasted potatoes and your favourite vegetables.
Preparation time: 10 minutes
Cooking time: About 12 minutes
Makes: 2 servings
1/4 cup all-purpose flour
? salt and freshly ground black pepper to taste
2 Tbsp olive oil
3/4 lb. beef liver, cut into 4 equal pieces, trimmed of any sinew and patted dry
1/2 medium onion, halved and thinly sliced
4-6 medium mushrooms, thinly sliced
1 garlic clove, minced
? pinch or 2 chopped fresh or dried rosemary or thyme
1/4 cup red wine
3/4 cup beef stock
Place the flour in a shallow bowl; season with salt and pepper. Heat the oil in large, non-stick or cast iron skillet set over mediumhigh. Coat the liver in the flour, shaking off the excess. Save the leftover flour.
Add the liver to the skillet and fry until nicely brown on the outside, but still a little pink in centre, about 2 minutes per side. Transfer liver to a plate.
Add the onion, mushroom and garlic to the skillet, lower heat to medium, and cook until tender, about 3 to 4 minutes. Mix in the rosemary or thyme and 1 Tbsp of the reserved flour. Discard the rest of the flour. Cook and stir 1 minute more, then slowly mix the wine. When the mixture is quite thick, slowly mix in the stock. Bring to a simmer, and simmer 2 minutes; season with salt and pepper. Return the liver to the skillet and heat through a minute or two. Divide the liver and sauce between 2 plates and serve.
