Venezuelan Beef Liver and Onions

🥘 Ingredients

• oil 2 tbsp
• garlic cloves 3
• liver strips 1 ½ lb
• salt
• pepper
• oil 1 tbsp
• butter 1 tbsp
• sliced onions 3
• white wine ½ cup
• flour 2 tbsp
• beef stock 2 cup

1. 1

   Heat a large cast-iron skillet over medium-high heat. Add oil . Add garlic cloves and sauté until fragrant, stirring constantly to avoid burning, about 2 minutes .
2. 2

   Add the liver strips , working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste . Cook liver until reaches an internal temperature of 160 F. Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.
3. 3

   Add oil and the butter to the same skillet. Add sliced onions and sauté until translucent and fragrant. Add the liver back to the skillet and add white wine . Let the wine reduce for 3 minutes .
4. 4

   Use the pan drippings to make a gravy. Just add flour per batch to the drippings. Cook the flour briefly for 1 ½ minutes , stirring constantly, then add beef stock per batch. Cook and stir until thickened. Serve over liver and onions.
5. 5

   Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.