Beef Liver with Red Onions

Состав / Ингредиенты:

• Lemon 1 Piece
• Butter 100 Grams
• Beef Liver 800 Grams
• Red Onion 2 Pieces
• Salt, Pepper (to taste) 1 Piece
• White Wine Vinegar 1 Tbsp
• Cooked Beetroot 1 Piece

	Peel the onions. Slice one onion into thin half-rings and sauté over medium heat in 1 tablespoon of melted butter. Cook for 20 minutes. Season with salt and pepper, add vinegar, and continue cooking until the volume reduces by half. Pour in 100 ml of water and cook over medium heat until it reduces by a quarter.
	Cut the beetroot into medium pieces. Add half of the chopped beetroot to the onion mixture and bring to a boil. Remove from heat, let it cool slightly, then puree (in a blender).
	Return the puree to the saucepan, add 2/3 of the remaining butter and the rest of the beetroot. Bring to a boil and remove from heat.
	Finely chop the remaining onion. Zest the lemon. Sauté the onion and lemon zest in the remaining butter for 6 minutes.
	Rinse the liver and remove the membrane. Slice it into thin pieces and gently pound.
	Season with salt and pepper, then sauté in the pan with the lemon-onion mixture for 3 minutes on each side. Serve immediately with the beetroot sauce.