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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine flour, salt and pepper in bag. | 2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. | 3. Set aside. | 4. Heat skillet with 2-3 tablespoons of butter and a dash of oil. | 5. Saute the onions on medium heat until tender and glossy. | 6. Transfer to side dish and sprinkle with sage, salt and pepper. | 7. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. | 8. Add liver and sear 5 minutes until brown. | 9. Inside meat should be slightly pink. | 10. Return onions to pan til heated. | 11. Remove liver and onions from pan and plate. | 12. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce. | 13. Pour over liver and onions, sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
beef liver	1			612.0014	17.6347	92.2989	16.456
butter	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
oil				-	-	-	-
onion	2	cups	sliced	128.0	29.888	3.52	0.32
sage	1 -2	tablespoon	minced	-	-	-	-
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
white wine	1/4	cup		-	-	-	-
italian parsley	1	tablespoon	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.