FOOD NEWS
Beef Stock Is Key For Balancing The Strong Flavors In Liver And Onions
BY AUSTIN HAVENS-BOWEN
Liver has quite a pungent, earthy taste that some can't stomach, even when paired with ingredients like onions. To temper the strong flavor, add some beef stock.
According to recipe developer Susan Olayinka, "The beef stock in the gravy helps to cut down on the strong flavor of the liver," making it perfect for those who don't love liver.
Olayinka notes that to take the intensity down a notch further, you can use chicken or vegetable stock in the gravy instead. For the gravy, the recipe only requires ¼ cup of stock.