Liver in red wine sauce

Ingredients for 4 servings:

• 500 g veal liver
• ¼ liter red wine, dry
• 1 tbsp flour
• 6 tbsp olive oil
• 4 shallots, cut into fine strips
• 125 ml broth
• 1 tsp oregano, dried
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sikotakia me saltsa

Place the liver in a bowl, pour over the red wine, and marinate for at least 1 hour. Then remove the liver and drain. Set the red wine marinade aside. Cut the liver into 1.5 cm cubes and lightly dust with flour on all sides. Heat 3 tablespoons of oil in a pan and brown the liver on all sides. Remove from the pan and set aside on a plate. Add 3 tablespoons of oil to the pan and brown the shallots until light golden. Pour in the red wine marinade and the stock, season with salt, pepper, and oregano. Cook over low heat for about 2 minutes. Add the liver and simmer for 2-3 minutes, stirring, until the sauce thickens. Finely chop the parsley and sprinkle over the finished dish.