The last time I cooked this recipe was January 20, 2021; today I searched back Blog posts to find it, hoping it would boost my flagging energy.
Being iron deficient and very anemic, I need the iron liver supplies. I didn’t make it as often as I should have, because no one else in the family really liked it.
However, my new husband 👩❤️💋👨 likes liver with onions (thank You, Elohim for this husband made to order 😉) … so, I feel pretty sure he'll enjoy this sweetened recipe, I'm sure he's never eaten, before now 😁
I served the flavorful liver with baked potatoes and steamed Brussels Sprouts; and Holland bought a Cherry Pie the other day, which was heated tonight for dessert 👍
==BEEF LIVER w-ONIONS & HERBS ~ Serves 2
½ c. Red Wine * 2 large slices Beef Liver, cut ½” thick (calf, veal, or beef) * 1 large Onion, sliced into rings * 1 TBSP melted Butter * 1/8 cup HOT Water * 1 TBSP Flour * Salt and pepper to taste * ½ TBSP chopped parsley * 1 teaspoon Thyme * 2 TBSP thick Chili Sauce * 1 TBSP Brown Sugar * 1 TBSP Butter * 2 large Russet Baking Potatoes * 1 cup Brussels Sprouts, trimmed and X's cut into bottom stems * 2 large carrots, sliced on the diagonal into 1/4"-thick pieces
##NOTE: Place liver and red wine in a quart-size Ziploc and let marinade 30 minutes: this prep will tenderize the liver … and help minimize the liver's mineral taste.
1) Place onions in a medium skillet, pour over it butter and water. Cover & simmer slowly until onions are very tender - about 30 minutes.
2) In a small bowl, blended together parsley, thyme, chili sauce, sugar, and butter.
Get the steamer pot boiling.
3) Dredge liver in flour & arrange over onions; sprinkle with parsley & thyme, and spread with the blended chili sauce mixture. Turn heat up to medium-high, and cook covered, for 30 minutes.
4) While liver in cooking … place baker potatoes in microwave and cook for 12 minutes (checking halfway through cooking time to see if adjustments need to be made); cook until tender in the centers.
Place Brussels Sprouts and carrots into steamer basket and carefully lower into the steaming pot - cover with lid and steam 10 or 15 minutes (or until veggies are fork-tender).
Everything should roughly be finished cooking around the same time period.
Dish up & enjoy 😁
Holland liked it; it's a definite repeat meal 👏
