Delicious Veal Liver

First, we start by cutting the onion into julienne strips and the garlic cloves finely. This technique will favor a better cooking and caramelization of the onion.

In a frying pan over medium heat with olive oil, add the onion, garlic and two bay leaves. It is important to mention that the bay leaves will give an extra characteristic flavor to this recipe.

While the onion is cooking, we cut the liver into strips and season it with salt and pepper. My grandmother always said that salt enhances the flavors of this type of meat, so don't be shy when seasoning.

Coat the liver strips with wheat flour. The breading will help to seal the meat juices, making it tender on the inside once cooked.

In a second pan over high heat with olive oil, brown the liver strips. Remember not to overcook them, we do not want the meat to become tough. Approximately 2 minutes per side will be enough.

Once the strips are browned, add them to the onion pan and add the red wine. Allowing it to reduce will be the key to intensify the flavors.

Cook everything together for about 15 minutes over low heat, stirring occasionally.

Finally, add some fresh chopped parsley on top just before turning off the heat. It will give a fresh touch to your dish.