A classic and flavorful dish featuring tender beef liver and caramelized onions.
Ingredients:
- 1 pound beef liver, thinly sliced
- 2 large onions, thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup beef broth or red wine
Instructions:
- Prepare the liver: Rinse the beef liver and pat it dry with paper towels. Remove any visible membranes or tubes if desired. Slice the liver into thin, even pieces.
- Season the liver: Lightly season the liver slices with salt and pepper. Dredge each slice in the flour, shaking off any excess.
- Cook the onions: Heat the butter or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.
- Cook the liver: In the same skillet, increase the heat to medium-high. Add the floured liver slices, making sure not to overcrowd the pan. Cook the liver for about 2-3 minutes per side, or until it is browned but still slightly pink in the center (for medium). Liver cooks quickly, so be careful not to overcook it, as it can become tough.
- Combine and finish: Return the caramelized onions to the skillet with the liver. If desired, add beef broth or red wine to the skillet and cook for another minute or two, allowing the sauce to thicken slightly.
- Serve: Season with additional salt and pepper to taste. Serve the beef liver and onions immediately. Great served with mashed potatoes, rice, or crusty bread.