|
|
|
Beef Liver Venetian Style Recipe
|
|
|
3
Reviews
|
|
By:
Guy Pippin
|
|
Beef Liver Venetian Style Recipe liver, onion, bay leaves, wine vinegar, salt, black pepper and polenta in making this delicious beef liver recipe.
|
INGREDIENTS
|
|
2 medium onions, juilanned
|
|
4 bay leaves
|
|
2 tbsp olive oil
|
|
1/2 tsp salt
|
|
1/2 cup wine vinegar
|
|
1/2 lb. beef liver (see Note 1)
|
|
1/2 tsp ground black pepper
|
|
polenta (see Note 2)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Note: (1) The liver will be easier to slice if it is placed into the refrigerator freezer long enough to allow the liver to firm-up a little. Cut the liver into 1/2-inch wide strips which are about 2-inches long. (2) Prepare an appropriate amount of polenta using the Creamy Polenta Recipe on this website.
|
|
|
|
2:
Place olive oil into a large skillet over medium heat. Add the onions and stir well to coat the onions with oil. Add the salt and stir well. Add the bay leaves and stir well. Cook the onions until soft and caramelized. Add the vinegar and stir well. Continue to cook the onion until the vinegar has reduced well. Remove the onion from the skillet and set aside.
|
|
|
|
3:
Place the liver slices into the skillet over medium heat in a single layer. If necessary, cook the liver in batches. Allow the slices to brown well and then turn the slices over to cook the second side.
|
|
|
|
4:
Once the liver is done, add the onions to the skillet along with 1/2 tsp black pepper and stir to mix well. Allow the onions to heat through before placing Creamy Polenta onto the center of a plate and placing liver and onions atop the polenta.
|
|
|
|
Print Preview
|
Rate This Recipe
|