Hígado a la Italiana Cubano

Name: Hígado a la Italiana Cubano
Total time: 80 min
Yield: 4
Ingredients: 1 lb beef liver (trimmed and cut into thin strips); 1 unit yellow onion (thinly sliced); 1 unit green bell pepper (thinly sliced); 2 clove garlic (minced); ⅓ cup apple cider vinegar; ⅓ cup dry white wine; 1 unit bay leaf; 1 tbsp all-purpose flour; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper

Meat & Seafood · Latin American & Caribbean

11 ingredients · 80 minutes · 4 servings

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113kcal1.1g protein6.9g fat8.1g carbs*

Contains gluten

Restrictions

ContainsglutenIt is in an ingredient you cannot leave out.

Diets

No pork

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	beef liver (trimmed and cut into thin strips)
1 unit	yellow onion (thinly sliced)
1 unit	green bell pepper (thinly sliced)
2 clove	garlic (minced)
⅓ cup	apple cider vinegar
⅓ cup	dry white wine
1 unit	bay leaf
1 tbsp	all-purpose flour
2 tbsp	olive oil
1 tsp	salt
½ tsp	black pepper

Steps

prep10 min
liver membrane and tough connective tissue removed; strips roughly 1/4-inch thick
Trim away membrane, vessels and any firm connective tissue, then cut the liver into thin even strips. Uniform thickness is the first doneness control: thick and thin pieces in the same pan force a choice between raw centers and overcooked edges.
marinate50 min
refrigerated with onion, pepper, garlic, bay, vinegar, wine, flour, salt and pepper
Combine the liver with the onion, bell pepper, garlic, bay, vinegar, wine, flour, salt and black pepper and refrigerate briefly. The acid and wine season the surface and the small amount of flour later gives the pan juices light body; this is flavoring time, not an attempt to tenderize liver indefinitely.
saute6 min
wide skillet over medium-high heat; liver just browned outside with centers barely losing their raw look
Lift the liver from the marinade, letting excess liquid drip back into the bowl. Heat the oil in a wide skillet and sauté the liver in one uncrowded layer, turning once or twice. Stop the initial cooking while the centers are still slightly underdone; liver has a narrow window between tender and chalky.
saute7 min
onion and pepper softened but still distinct; marinade bubbling and flour cooked through
Add the onion and pepper mixture with the marinade and cook briskly, stirring often, until the vegetables soften and the liquid bubbles into a light pan sauce. The flour must lose its raw taste, but do not extend the cook simply to reduce every drop of liquid.
rest3 min
off heat; liver cooked through but still supple and moist
Take the skillet off the heat as soon as the liver is no longer raw at the center and let it rest briefly in the hot pan juices. Carryover heat finishes the last degree of doneness; continued burner time is the classic failure mode that turns liver firm and dry.