Liver In Wine Sauce
Tender beef liver simmered in a rich red wine sauce with onions, offering bold flavors perfect for a hearty, flavorful meal suited for special occasions or comforting dinners.
Ingredients
Instructions
- Heat the cooking oil in a frying pan.
- While the oil is heating, cut the liver into thin strips and dredge them in flour, shaking off excess.
- Saute the slivered onions in the heated oil until they are almost transparent.
- Add the floured liver strips to the pan and fry, stirring constantly to prevent burning.
- Cook until the liver has lost all signs of the white flour coating.
- Pour in the red wine and stir gently to combine liver, onions, and flour at the bottom of the pan.
- Reduce the heat to medium-low, cover the pan, and let it simmer for 20 minutes.
Tips & Substitutions
For a more tender liver, soak it in milk for an hour before cooking. If you prefer a gluten-free option, substitute the flour with cornstarch. To enhance the flavor, add garlic or herbs like thyme while simmering. Pair with sautéed mushrooms for a hearty addition, reminiscent of Beef recipes.
Serving Suggestions
Serve the liver in wine sauce over a bed of mashed potatoes or rice to soak up the rich flavors. Sautéed green beans or a crisp salad make excellent side dishes, complementing the dish's richness. This dish pairs beautifully with European Beef Stroganoff for a satisfying meal.
Storage & Reheating
Store leftover liver in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat to avoid drying out. You can also add a splash of red wine or broth to help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Liver In Wine Sauce contains roughly 878 calories, with 13g protein, 60g carbohydrates, and 56g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (32% of the Daily Value), and protein (25% of the Daily Value). Note that it is relatively high in sodium, at 615mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken liver instead of beef liver?
Yes, chicken liver can be used in this recipe, but it will require less cooking time. Cook until just firm and no longer pink inside, which usually takes about 5-7 minutes.
What type of red wine is best for this recipe?
A dry red wine such as Cabernet Sauvignon or Merlot works well, adding depth to the sauce. Avoid sweet wines as they can alter the dish's flavor profile.
Can I freeze the liver in wine sauce?
Freezing is not recommended due to the texture change in liver. However, if necessary, store it in a freezer-safe container for up to a month and reheat slowly when ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).