Ingredients
14 ounces beef liver
3 ounces butter
2 medium onions
1/2 cup white wine
1 tablespoon lemon juice
1/2 cup low-fat whipping cream
1/2 teaspoon sugar
salt, to taste
pepper, to taste
flour, for dusting
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
Sour fruit paste — pad thai, curries, agua fresca
Tart, citrusy crushed berry — fattoush, za'atar, finishing
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Slice the liver into 1/2 x 2'' slices. Finely slice onions. Dredge liver slices in flour and heat butter in a large skillet. When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste. Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream. Add sugar and lemon juice, heat through and serve with spaetzle.