Liver was on tonight's menu docket - I've been so tired, I thought a meal of fried liver would be the thing to boost my poor Rh-Negative blood. But, I wanted to try a new recipe 👨🍳 … so I went online, and found this ethnic meal recipe to add a little exotic pep to my otherwise normal Day.
I chose to serve Rice-A-Roni Spanish Rice as my side dish.
The whole meal was safely inside my calorie allowance 😃
Venezuelan Beef Liver and Onions ~6 servings
2 c. milk * 3 TBSP. Olive Oil * 3 Garlic cloves, minced * 1-1/2 lb. Beef Liver, sliced into strips * Salt & Pepper to taste * 1 TBSP. Butter * 3 Onions, sliced into thin rings * 1/2 c. White Wine * Parsley, fresh chopped * Cooked rice, mashed potatoes, or steamed veggies as side dishes
1 Lrg. Skillet * 1 Lrg. Cooking Spoon, slotted * 1 Lrg. Kitchen Tongs * Kitchen Scissors * 1 Gal-size Ziploc * Foil * Pyrex Measuring Cup * 1 Med. Glass Bowl * Supper Dishes & Silverware
1) Place milk in the Ziploc; add meat & refrigerate for a couple hours.
In about 2 hours, remove liver from milk & pat dry (pour milk down drain). With scissors, half the liver slices & cut the meat into strips; set aside.
2) Place the skillet over med-high heat; pour olive oil into it; add garlic & with slotted kitchen spoon sauté until lightly browned and fragrant - stirring frequently to keep from burning.
Add liver strips (working in batches if necessary); season with salt and pepper & fry until browned on both sides. With slotted spoon, remove from the skillet to medium-sized bowl & set aside.
3) Place butter to the skillet & add onion rings - sauté until translucent & softened.
Add liver pieces back to the skillet. Pour wine over everything & cook until wine is reduced by half: about 5 minutes.
4) Sprinkle with parsley & serve with rice, mashed potatoes, or steamed veggies.
The liver was very good - definite repeat.
The rice, not so much: a little too salty for my taste; but it was on hand & it was reasonably quick.
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