Venezuelan Beef Liver and Onions

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  3 cloves, minced or 9g

• Beef liver

  Variety meats and by-products, raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  3 medium or 330g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Heat a large skillet over medium-high heat with two-thirds of the olive oil.
2. Sauté the minced garlic until fragrant, stirring constantly to avoid burning, about 1-2 minutes.
3. Add the liver strips in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook the liver until it reaches an internal temperature of 160°F. Remove the liver from the skillet with a slotted spoon and set aside.
4. Add the remaining olive oil and butter to the same skillet. Sauté the onions until translucent and fragrant.
5. Return the liver to the skillet and add the white wine. Let the wine reduce for 2-3 minutes.
6. Sprinkle with freshly chopped parsley and serve hot.

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