A hearty and savory dish featuring tender beef liver caramelized with sweet onions.
Ingredients:
- 1 pound beef liver, sliced (about 1/4 to 1/2 inch thick)
- 2 large yellow onions, sliced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup butter or cooking oil (or a combination)
- 1/2 cup beef broth (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Prepare the Liver:
- If desired, soak the liver in milk for about 30 minutes to reduce any strong flavor. Rinse and pat dry with paper towels.
- In a shallow dish, combine the flour, salt, pepper, and garlic powder (if using).
- Dredge the liver slices in the flour mixture, ensuring they are evenly coated.
- Cook the Onions:
- In a large skillet, melt half of the butter or oil over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized (golden brown), about 15-20 minutes. Adjust heat as needed to prevent burning. Remove the onions from the skillet and set aside.
- Cook the Liver:
- In the same skillet, melt the remaining butter or oil over medium-high heat.
- Add the floured liver slices, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until browned. Be careful not to overcook, as liver can become tough.
- If you would like a more well done liver, cook a little longer.
- Combine and Simmer (Optional):
- Return the cooked onions to the skillet with the liver.
- If you would like a bit of a sauce, pour in the beef broth.
- Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, allowing the flavors to meld.
- Serve:
- Transfer the beef liver and onions to a serving platter.
- Garnish with chopped fresh parsley, if desired.
- Serve hot with mashed potatoes, rice, or your favorite side dishes.
Tips and Variations:
- Soaking: Soaking the liver in milk or even a mixture of water and vinegar can help mellow the strong flavor.
- Thickness: Thinner slices of liver will cook faster.
- Bacon: Add cooked bacon pieces to the dish for extra flavor.
- Deglazing: If there are browned bits stuck to the bottom of the pan after cooking the liver, deglaze with a splash of red wine or beef broth before adding the onions back in.
- Seasoning: Adjust the seasonings to your preference. You can add other herbs and spices like thyme, paprika, or cayenne pepper.
- Mushrooms: Add sliced mushrooms to the onion mixture to add another layer of flavor.