Italian Style Beef Liver
Tender beef liver is sautéed with onions, garlic, and herbs then deglazed with Marsala wine to create a rich, slightly sweet sauce.
Servings 4 people
Calories 374kcal
Ingredients
- 1 lb. beef liver sliced lengthwise
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion medium, diced
- 3 cloves garlic minced
- ¼ cup Marsala wine or any dry, semi-sweet wine
- 1 cup chicken stock or beef stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme dried or fresh
- Salt and pepper to taste
- 1 tablespoon flour
- 3 tablespoons heavy cream
- parsley fresh, chopped (for garnish)
Instructions
Prepare the Liver
- Rinse the liver and pat dry with paper towels. Lightly season with salt and pepper and dip in flour.
Cook the Liver
- Add 1 tablespoon olive oil and increase the heat to medium-high.
- Sear the liver slices for 1-2 minutes per side until browned but still tender inside.
- Remove the liver from the pan and set aside.
Sauté Onions & Garlic
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Add the onions and cook until soft and golden, about 8-10 minutes.
- Add the garlic and cook for another 30 seconds.
Make Balsamic wine reduction
- Deglaze the pan with wine, scraping up any browned bits.
- Stir in the beef stock, balsamic vinegar and thyme.
- Adjust seasoning with salt and pepper, then stir in the remaining butter and the cream for a silky finish.
- Let the sauce simmer for 3-4 minutes until slightly reduced.
Combine & Serve
- Return the liver to the pan and gently coat with the sauce. Simmer for 1-2 minutes.
- Garnish with fresh parsley and serve!
Nutrition
Calories: 374kcal | Carbohydrates: 14g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 341mg | Sodium: 216mg | Potassium: 503mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19529IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 6mg
