Ingredients with Measurements:
- 1 lb. liver, sliced thinly
- 1 cup sliced mushrooms
- 1 large onion, sliced thinly
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp. cornstarch
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet or sauté pan
- Whisk
Step-by-step instructions:
1. In a large skillet or sauté pan, melt 1 tbsp. of butter over medium heat.
2. Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
3. Add the sliced mushrooms and minced garlic to the pan and cook for another 5 minutes, or until the mushrooms are tender.
4. Remove the onions and mushrooms from the pan and set aside.
5. In the same pan, melt another tablespoon of butter over medium-high heat.
6. Add the sliced liver to the pan and cook for 3-4 minutes on each side, or until browned and cooked through.
7. Remove the liver from the pan and set aside.
8. In a small bowl, whisk together the beef broth and cornstarch until smooth.
9. Pour the beef broth mixture into the pan and whisk until it thickens, about 2-3 minutes.
10. Add the cooked onions, mushrooms, and liver back into the pan and stir to combine.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 26g
Substitutions for ingredients:
- Chicken or pork liver can be used instead of beef liver.
- Vegetable broth can be used instead of beef broth for a vegetarian option.
- Arrowroot powder can be used instead of cornstarch for a gluten-free option.
Variations:
- Add a splash of red wine to the pan while cooking the liver for a richer flavor.
- Add a tablespoon of tomato paste to the beef broth mixture for a slightly tangy taste.
- Add a pinch of thyme or rosemary for an herbaceous flavor.
Tips and tricks:
- Make sure to slice the liver thinly to ensure even cooking.
- Do not overcook the liver, as it can become tough and chewy.
- Use a whisk to ensure the beef broth mixture thickens evenly.
- Serve the liver sauce over rice or mashed potatoes for a hearty meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the liver sauce in a pan over medium heat until heated through.
Presentation ideas:
Serve the liver sauce in a shallow bowl or on a plate with a side of rice or mashed potatoes.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the liver sauce is too thick, add a splash of beef broth to thin it out.
- If the liver is tough, try marinating it in milk for 30 minutes before cooking to tenderize it.
Food safety advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Liver sauce has been a popular dish in European cuisine for centuries, often served with mashed potatoes or rice.
Flavor profiles:
The liver sauce is savory and rich, with a slightly sweet and earthy flavor from the onions and mushrooms.
Serving suggestions:
Serve the liver sauce as a main dish with a side of vegetables and starch, or as a topping for toast or crostini.
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