This recipe elevates the classic beef liver and onions dish with a touch of white wine and fresh herbs, creating a flavorful and aromatic meal.
Mix the flour, salt, and pepper in a bowl.
Ensure the flour mixture is evenly combined for consistent seasoning.
Slice the liver into strips and coat them in the flour mixture.
Shake off excess flour to avoid clumping during cooking.
Heat a skillet with half of the butter over medium heat.
Use a non-stick skillet to prevent sticking.
Cook the onions until caramelized and golden brown.
Stir occasionally to prevent burning and ensure even cooking.
Remove the onions and set aside.
Keep the onions warm by covering them with foil.
Add the remaining butter to the skillet and increase the heat.
Ensure the skillet is hot before adding the liver for a good sear.
Sear the liver strips until browned on the outside and slightly pink inside.
Avoid overcooking the liver to maintain its tenderness.
Return the onions to the skillet and heat through.
Mix gently to combine flavors without breaking the liver strips.
Deglaze the skillet with white wine and reduce the sauce until thickened.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Serve the liver and onions topped with the sauce and garnished with parsley.
Serve immediately for the best flavor and texture.
