Liver and Onions
Liver and Onions
Ingredients:
- 1 pound beef liver, sliced (about 1/2 inch thick)
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons butter or oil (or a combination of both)
- Salt and pepper to taste
- Optional: 2-3 strips of bacon (for added flavor)
Directions:
- Prepare the Liver:
- Rinse the liver slices under cold water and pat them dry with paper towels. Remove any tough membranes or veins. If desired, soak the liver slices in milk for about 30 minutes to reduce any bitterness. Then, pat them dry again.
- Dredge and Season:
- Season the liver slices with salt and pepper. Dredge each slice in flour, shaking off any excess.
- Cook the Onions:
- In a large skillet over medium heat, melt 2 tablespoons of butter or heat oil. Add the thinly sliced onions to the skillet. Cook the onions, stirring occasionally, until they become golden brown and caramelized, about 15-20 minutes. Remove the onions from the skillet and set them aside.
- Cook the Liver:
- In the same skillet, add the remaining butter or oil over medium-high heat. If using bacon, cook the bacon strips until crispy and set them aside. Leave the bacon fat in the skillet.
- Add the liver slices to the skillet, cooking them for about 2-3 minutes per side until they are browned on the outside but still slightly pink inside. Be careful not to overcook, as liver can become tough when overdone.
- Combine and Serve:
- Once the liver is cooked, return the caramelized onions (and bacon, if desired) to the skillet, allowing them to heat through for a minute or two.
- Serve the liver and onions hot, accompanied by mashed potatoes, rice, or your preferred side dishes.
Yield:
This recipe serves approximately 4 people.
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 300mg
- Sodium: 250mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 30g
Enjoy this hearty and traditional Liver and Onions dish, a classic comfort food option!
