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Instructions:
- Prepare the Liver:
- Rinse the beef liver slices under cold water and pat them dry with paper towels.
- Dredge the liver slices in flour, shaking off any excess.
- Sauté the Onions:
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
- Add the thinly sliced onions to the skillet and cook until they become golden brown and caramelized. This process may take about 10-15 minutes. Stir occasionally.
- Cook the Liver:
- Once the onions are caramelized, move them to the side of the skillet.
- Add the remaining 2 tablespoons of butter to the skillet.
- Place the dredged liver slices in the skillet, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes until they are browned but still slightly pink inside.
- Season and Add Flavors:
- Season the liver with salt, pepper, garlic powder, and dried thyme if using.
- Incorporate the caramelized onions back into the skillet, mixing them with the liver.
- Add Beef Broth:
- Pour the beef broth into the skillet to deglaze the pan. Scrape the bottom of the skillet to incorporate the flavorful bits into the broth.
- Simmer and Serve:
- Allow the liver and onions to simmer in the broth for an additional 5-7 minutes, ensuring the liver is cooked through.
- Taste and adjust the seasoning if necessary.
- Serve Warm:
- Serve the beef liver and onions over a bed of rice, mashed potatoes, or with a side of vegetables.
- Garnish with fresh herbs like parsley, if desired.
Tips:
- Doneness: Be cautious not to overcook the liver. It should be slightly pink on the inside to maintain tenderness.
- Marination: You can marinate the liver in milk for an hour before cooking to reduce its strong flavor.
- Side Suggestions: Consider serving the dish with a squeeze of lemon juice or a side of sautéed mushrooms for additional flavor.
This beef liver and onions recipe offers a savory and satisfying meal that’s perfect for those who appreciate the distinct taste of organ meats. Enjoy the rich flavors and nutritional benefits of this classic dish
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