Recipe of Homemade Beef Liver and red-wine onion gravy
Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, Beef Liver and red-wine onion gravy. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef Liver and red-wine onion gravy is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Beef Liver and red-wine onion gravy is something which I’ve loved my entire life. They’re nice and they look wonderful.
Many things affect the quality of taste from Beef Liver and red-wine onion gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Beef Liver and red-wine onion gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can have Beef Liver and red-wine onion gravy using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Beef Liver and red-wine onion gravy:
- 2 thin liver slabs
- 1 cup flour
- Black pepper
- Garlic powder
- Salt to taste
- 2 Tbsp butter
- 1 tsp minced garlic
- 1 medium white onion (cut into rings)
- 1/4 cup Red wine (or more)
- 1 beef bouillon cube
- 1/2 cup hot water
- 1/4 tsp cornflour
Instructions to make to make Beef Liver and red-wine onion gravy
- Cut liver into thin slabs and wash it clean
- Soak liver in milk for an hour or 2
- As you wait, melt bouillon cube in the hot water and set aside for later
- Season flour with garlic powder, paprika, black pepper and salt. Whisk and set aside
- Melt butter on medium heat in a pan and sauté garlic and onions until tender and fragrant (3-5 minutes)
- Add wine and cook stirring for a minute followed by the earlier melted bouillon liquid. Let simmer then add cornstarch. Cook until it starts to thicken. Set aside covered
- Completely drain liver of milk. Press all sides into the flour mixture to evenly coat (not forgetting to dust off any excess)
- Pan fry the livers in a little oil to preferred doneness
- Serve topped with the onion gravy and enjoy immediately
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