Liver with Green Onion Sauce (4 Servings)
- 1 lb liver, cut 1/4" thick slices
- 2 bunches green onions
- 4 tablespoons butter, or olive oil
- 2 tablespoons flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Dash nutmeg
- 1 cup milk
Thinly slice green onions, including about 3 inches of the green tops. In a medium skillet, sauté the onions in 2 tablespoons of the butter over medium heat until tender, but not browned. Stir in the flour, sea salt, pepper and nutmeg. Remove from heat and gradually stir in the milk. Cook, stirring until slightly thickened. Reduce heat to warm and cover pan while you cook the liver.
Arrange liver on broiler pan with remaining tablespoons butter, melted, broil 3-4 inches from heat in a preheated broiler. Cook about 2 minutes on each side, until browned, but still slightly pink inside. Cut liver slices into strips, add liver and all the pan juices to the onion sauce. Reheat quickly and serve.
Bear River Valley Beef • PO Box 342 • Ferndale, CA 95536 • Email • (707) 786-9460