Recipes

Liver with Agrodolce Onions

Posted on July 11th, 2012 in Recipes

Liver with Agrodolce Onions

1 beef liver sliced into ¼ inch slices
8-10 cipolini onions or one large yellow onion
¼ cup red wine vinegar
¼ cup beef stock
1 carrot minced
2T sugar
2T butter
¼ cup chopped parsley

Soak the liver in a little milk overnight. Pat dry with paper towels and season with salt and pepper. Dredge the liver in flour and shake off excess. Heat a sauté pan up with vegetable oil until the pan is almost smoking. Sear the liver until brown on both sides and remove from the pan. Turn the heat down and add the quartered cipolini or sliced large onion. Slowly start to caramelize the onions. Once the onions are browned slightly add the butter and sugar and continue cooking until the onions are caramelized. Add the vinegar, beef stock, and carrots and simmer until sauce is thickened. Add the liver back to the pan and heat through leaving the meat a little pink in the center. Stir in the parsley and serve. This dish goes great on top of creamy polenta