Liver and Onions

Liver and Onions

Ingredients

For the Liver:

• 1 pound beef liver, sliced into 1/4-inch thick pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil (or butter)

For the Onions:

• 1 large onion, thinly sliced
• 1/2 cup beef broth (or water)
• 1 tablespoon soy sauce (optional, for extra flavor)
• 1 teaspoon Worcestershire sauce (optional)
• 2 tablespoons chopped fresh parsley (for garnish, optional)

Directions

Prepare the Liver:

1. Rinse the liver slices under cold water and pat them dry with paper towels.
2. In a shallow dish, combine the flour, salt, and black pepper. Dredge each liver slice in the flour mixture, shaking off excess.

Cook the Onions:

1. Heat 1 tablespoon of vegetable oil or butter in a large skillet over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-12 minutes. Remove the onions from the skillet and set aside.

Cook the Liver:

1. In the same skillet, add the remaining 1 tablespoon of oil or butter over medium-high heat.
2. Add the floured liver slices to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. The liver should still be slightly pink in the center.

Combine and Simmer:

1. Return the cooked onions to the skillet with the liver.
2. Add the beef broth (or water), soy sauce, and Worcestershire sauce (if using). Stir to combine.
3. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce is slightly thickened and the liver is tender.

Garnish and Serve:

1. Garnish with chopped fresh parsley if desired.
2. Serve hot with your choice of side dishes, such as mashed potatoes, rice, or vegetables.

Enjoy!

• This Liver and Onions recipe is a classic, hearty dish that combines tender liver with sweet, caramelized onions in a flavorful sauce.