Liverlicious

About this recipe

Embrace this nutrient-dense dish with a modern spin, merging classical preparation with contemporary flavors. This liver recipe will appeal to both seasoned liver enthusiasts and those new to its hearty taste. The dish is enhanced with rich Marsala and balanced with a range of aromatic herbs and baby vegetables, offering a wholesome and satisfying meal.

Ingredients

• 500 grams beef liver, sliced thinly
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup Marsala wine
• 1 cup beef stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon flour
• 3 tablespoons heavy cream
• Fresh parsley, chopped for garnish

Directions

1. 1

   Rinse and pat the liver dry. Season with salt and pepper.

2. 2

   Coat the liver slices lightly with flour.

3. 3

   Heat olive oil in a pan over medium-high heat. Sear liver for 1-2 minutes per side.

4. 4

   Remove liver and sauté onions and garlic in the same pan until translucent.

5. 5

   Deglaze the pan with Marsala wine, scraping any browned bits.

6. 6

   Add beef stock, balsamic vinegar, and thyme. Simmer until slightly reduced.

7. 7

   Return liver to the pan, coat with sauce, and simmer gently for 1-2 minutes.

8. 8

   Stir in heavy cream and garnish with fresh parsley before serving.