Spanish liver in a white wine sauce

In this recipe, we will be preparing a delicious dish of beef liver stewed in a white wine sauce with a touch of Spanish flavors. By adding just the right amount of spices to the sauce, we can elevate the flavor of the dish and make it truly extraordinary. This Spanish liver in a white wine sauce is a quick and easy recipe that can be made in just a few simple steps. With ingredients like cinnamon, cumin, and ground red pepper, this dish is sure to impress your taste buds. So, let’s get started and learn how to make this delicious Spanish liver dish!

Ingredients (for 4 servings)

• Beef liver – 500 g.
• Dry white wine – 100 ml.
• Salt – to taste
• Black peppercorns – 4-5 pc.
• Onion – 1 pc.
• Garlic – 1 clove
• Cinnamon – 1 pinch
• Cumin – 1 pinch
• Ground red pepper – a pinch
• Parsley – 2 sprigs
• Breadcrumbs – 2 tbs.
• Vegetable oil – 2-3 tbs.

How to cook Spanish liver in a white wine sauce

Step 1. Clean the liver from the membranes and boil until tender (20 minutes) in a small amount of salted water (enough to cover the liver). Add wine and black peppercorns to the water.

Stepp 2. Then remove the liver, rinse it, and strain the broth through a sieve. Cut the liver into pieces.

Step 3. In a pan, heat the vegetable oil and fry finely chopped onion and pressed garlic on it. Add a little water (up to 100 ml) and stew.

Step 4. When the onion becomes soft and the water evaporates, add the spices and stew a little more (for a few minutes).

Step 5. In the resulting sauce, put the prepared liver and pour the broth in which it was boiled, sprinkle with breadcrumbs, and simmer on low heat for 15 minutes.

Serve the liver in sauce hot or cold.

Here are some cooking tips to make the Spanish liver in a white wine sauce even more delicious:

1. When cleaning the liver, make sure to remove any membranes and visible veins for a smoother texture and better taste.
2. Use a dry white wine that you would also drink as it will enhance the flavor of the dish.
3. To ensure the liver is cooked through but not overcooked, monitor the boiling process and remove it as soon as it’s tender.
4. If you don’t have ground spices, you can use whole spices and grind them yourself for a fresher flavor.
5. Don’t skip the step of straining the broth through a sieve as it will remove any impurities and make the sauce smoother.
6. Sprinkling breadcrumbs on the liver will help thicken the sauce and give it a nice texture.
7. You can garnish the dish with fresh parsley to add some color and freshness to the presentation.