Beef Liver with Onions and Wine (Skyoti Vodino Salmi)
Whole Recipe 0.5 points for no count
Serves 4
500 g Beef liver
3 large onions sliced into rings
Salt & Pepper
Ground cinnamon
2 bay leaves
1 third of a glass dry red wine 50 ml (½pt)
5 tablespoons red wine vinegar
Ask the butcher to cut the liver into 1cm thick slices, you can then cut the liver into smaller cubes and salt.
Fry the onions in frylight until slightly softened. Place the liver into the pan and bring the onions on top stirring frequently until lightly brown.
3 large onions sliced into rings
Salt & Pepper
Ground cinnamon
2 bay leaves
1 third of a glass dry red wine 50 ml (½pt)
5 tablespoons red wine vinegar
Ask the butcher to cut the liver into 1cm thick slices, you can then cut the liver into smaller cubes and salt.
Fry the onions in frylight until slightly softened. Place the liver into the pan and bring the onions on top stirring frequently until lightly brown.
Add the pepper, cinnamon, bay leaves wine and vinegar.
Cover and
simmer gently for 10 mins.
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