Here’s a classic recipe for beef liver and onions that’s both simple and delicious!
Beef Liver and Onions
Ingredients:
- 1 lb beef liver, sliced into 1/4-inch thick pieces
- 2 medium onions, thinly sliced
- 1/2 cup all-purpose flour (optional, for dredging)
- Salt and pepper, to taste
- 3-4 tablespoons olive oil or butter
- 1 teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Liver:
- Rinse the liver slices under cold water and pat dry with paper towels.
- If desired, season with salt, pepper, and garlic powder. You can also dredge the slices lightly in flour for a crispy exterior.
- Cook the Onions:
- In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat.
- Add the sliced onions and cook until they are soft and caramelized, about 10-15 minutes. Stir occasionally. Remove the onions from the skillet and set aside.
- Cook the Liver:
- In the same skillet, add another tablespoon of oil or butter if needed.
- Increase the heat to medium-high. Add the liver slices in a single layer, cooking for about 3-4 minutes on each side until browned. Avoid overcooking, as liver can become tough.
- Combine:
- Once the liver is cooked, return the onions to the skillet, mixing them with the liver. Cook together for an additional minute to heat through.
- Serve:
- Garnish with fresh parsley and serve hot. This dish pairs well with mashed potatoes or a simple green salad.
Enjoy your hearty beef liver and onions!