Beef Liver and Onions
Recipe: Beef Liver and Onions
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- 1 lb beef liver, sliced into 1/2-inch thick pieces
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Prepare the Liver:
- Rinse the beef liver slices under cold water and pat them dry with paper towels.
- Dredge each liver slice in flour, shaking off excess.
Sauté the Onions:
- In a large skillet, heat 2 tablespoons of butter and vegetable oil over medium heat.
- Add the thinly sliced onions and sauté until they become soft and golden brown, about 8-10 minutes.
- Remove the onions from the skillet and set them aside.
Cook the Liver:
- In the same skillet, add the remaining 2 tablespoons of butter.
- Place the floured liver slices in the skillet.
- Cook for about 2-3 minutes per side or until browned and cooked to your desired doneness. Be careful not to overcook to prevent toughness.
- Season the liver with salt and black pepper.
Combine:
- Return the sautéed onions to the skillet.
- Pour Worcestershire sauce over the liver and onions.
- Toss everything together until well combined and heated through.
Serve:
- Transfer the Beef Liver and Onions to a serving platter.
- Garnish with chopped fresh parsley if desired.
- Serve hot and enjoy this classic dish!
Note: Liver can be cooked to varying levels of doneness. Some prefer it slightly pink in the center, while others prefer it fully cooked.
This Beef Liver and Onions recipe brings out the rich flavor of the liver, complemented by the sweetness of sautéed onions. Serve it with mashed potatoes or rice for a hearty and satisfying meal.
