DOES ANYONE HERE ACTUALLY WOULD EAT LIVER AND ONIONS ?? *<\/p>\n
Ingredients :<\/p>\n
\u2013 1\u20444 cup flour<\/p>\n
\u2013 1\u20442 teaspoon salt<\/p>\n
\u2013 1\u20448 teaspoon pepper<\/p>\n
\u2013 1 lb beef liver<\/p>\n
\u2013 1\u20444-1\u20442 cup butter<\/p>\n
\u2013 oil, to taste<\/p>\n
\u2013 2 cups thinly sliced onions<\/p>\n
\u2013 1 -2 tablespoon fresh sage, minced<\/p>\n
\u2013 1\u20442 cup beef stock<\/p>\n
\u2013 1\u20444 cup dry white wine<\/p>\n
\u2013 1 tablespoon minced Italian parsley<\/p>\n
Instructions :<\/p>\n
\u2013 Combine flour, salt and pepper in bag.<\/p>\n
\u2013 Slice the liver into 1\/2 inch strips and shake in bag of seasonings to coat. Set aside.<\/p>\n
\u2013 Heat skillet with 2-3 tablespoons of butter and a dash of oil.<\/p>\n
\u2013 Saute the onions on medium heat until tender and glossy.<\/p>\n
\u2013Transfer to side dish and sprinkle with sage, salt and pepper.<\/p>\n
\u2013 Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.<\/p>\n
\u2013 Add liver and sear 5 minutes until brown.<\/p>\n
\u2013 Inside meat should be slightly pink.<\/p>\n
\u2013 Return onions to pan til heated.<\/p>\n
\u2013 Remove liver and onions from pan and plate.<\/p>\n
\u2013 Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.<\/p>\n
\u2013 Pour over liver and onions, sprinkle with parsley and serve.<\/p>\n
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Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"
DOES ANYONE HERE ACTUALLY WOULD EAT LIVER AND ONIONS ?? * Ingredients : \u2013 1\u20444 cup flour \u2013 1\u20442 teaspoon…<\/p>\n","protected":false},"author":1,"featured_media":216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"LIVER AND ONIONS - Grandma Baking Recipes","description":"DOES ANYONE HERE ACTUALLY WOULD EAT LIVER AND ONIONS ?? * Ingredients : \u2013 1\u20444 cup flour \u2013 1\u20442 teaspoon salt \u2013 1\u20448 teaspoon pepper \u2013 1 lb beef liver \u2013 1\u20444-1\u20442 cu"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=215"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/215\/revisions"}],"predecessor-version":[{"id":217,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/215\/revisions\/217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/216"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}