Beef liver and onions is a classic dish enjoyed by many around the world. Here’s a simple recipe to make it:
Ingredients:
- 1 pound beef liver, sliced
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons butter or oil
- Optional: bacon fat for added flavor
- Optional: Worcestershire sauce or balsamic vinegar for extra depth of flavor
Instructions:
- Prepare the liver by rinsing it under cold water and patting it dry with paper towels. Remove any membranes or veins if present. Then slice it into thin strips, about 1/4 to 1/2 inch thick.
- Place the flour in a shallow dish and season it with salt and pepper to taste. Dredge the liver slices in the seasoned flour, shaking off any excess.
- Heat 2 tablespoons of butter or oil in a large skillet over medium-high heat. If you have bacon fat, you can add a tablespoon of it to the skillet for extra flavor.
- Once the skillet is hot, add the sliced onions and cook them until they are caramelized and golden brown, stirring occasionally. This usually takes about 10-15 minutes. Remove the onions from the skillet and set them aside.
- In the same skillet, add the remaining 2 tablespoons of butter or oil. Once melted and hot, add the dredged liver slices to the skillet in a single layer, making sure not to overcrowd the pan. Cook the liver for about 2-3 minutes on each side, or until they are browned on the outside but still slightly pink on the inside. Be careful not to overcook the liver, as it can become tough and dry.
- If desired, you can deglaze the skillet with a splash of Worcestershire sauce or balsamic vinegar to add extra flavor to the dish.
- Once the liver is cooked to your liking, return the caramelized onions to the skillet and toss everything together until well combined and heated through.
- Serve the beef liver and onions hot, garnished with fresh herbs if desired. Enjoy with mashed potatoes, rice, or your favorite side dishes.