Ingredients:
500 g of beef liver (you can use chicken liver too)
2 large onions, sliced thin
2 cloves of finely chopped garlic
2 tablespoons vegetable oil or butter
Juice of 1 lemon
Salt and pepper to taste
1/2 teaspoon of cumin (optional)
1/2 cup beef broth or water (optional)
Chopped fresh parsley (to decorate)
Preparation:
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Preparation:
Wash the liver thoroughly and remove any membrane or nerves it has. Cut into thin slices or medium pieces.
Place the liver in a bowl, add the lemon juice, salt, pepper and cumin. Leave marinade for at least 15 minutes.
In a large skillet, heat the oil or butter over medium-high heat.
Sauté the onion and garlic until transparent and lightly golden brown. Reserve the onion separately.
In the same pan, add a little more oil if necessary and fry the liver for 3-4 minutes on each side, until cooked but not dry.
Add the sofrite onion over the liver, mix gently and if you want, add some broth to make a light sauce. Cook for 2 minutes to integrate flavors.
Garnish with chopped fresh parsley and serve warm.
