Venezuelan Beef Liver and Onions#

Serves	Total Time
6	6 minutes

Requirements#

Ingredients Cookware

• 2 tbsp oil
• 3 garlic cloves
• 1.5 lb liver strips
• some salt
• some pepper
• 1 tbsp oil
• 1 tbsp butter
• 3 sliced onions
• 0.5 cup white wine
• 2 tbsp flour
• 2 cup beef stock

• 1 large cast-iron skillet

Instructions#

Step 1#

Heat a large cast-iron skillet over medium-high heat. Add oil. Add garlic cloves and sauté until fragrant, stirring constantly to avoid burning, about 2 minutes.

Step 2#

Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste . Cook liver until reaches an internal temperature of 160 F. Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.

Step 3#

Add oil and the butter to the same skillet. Add sliced onions and sauté until translucent and fragrant. Add the liver back to the skillet and add white wine. Let the wine reduce for 3 minutes.

Step 4#

Use the pan drippings to make a gravy. Just add flour per batch to the drippings. Cook the flour briefly for 1.5 minutes, stirring constantly, then add beef stock per batch. Cook and stir until thickened. Serve over liver and onions.

Step 5#

Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.