Liver in Wine Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice liver into ½-inch to ¾ -inch slices. Combine flour, salt, and pepper in a shallow pan and mix well.

Step 2

Dredge liver slices in flour mixture, shake excess.

Step 3

Heat oil in large sauté pan. Add slices, 3 or 4 at a time, to hot oil and cook on each side until golden brown. Place browned liver slices on a platter and set aside.

Step 4

Add onions to pan and cook until golden brown, stirring occasionally. Add ham, parsley, broth and wine, and bring to a boil, stirring frequently.

Step 5

Return browned liver slices to pan. Reduce heat and simmer for 15 to 20 minutes until fork tender and liver reaches an internal temperature of 160ºF.

Step 6

Serve with lime wedges and roasted potatoes, if desired.

↑Support creators by visiting their site 😊