This is a classic dish full of rich flavors. Here’s the full recipe:
Ingredients:
¼ cup of flour
1 lb beef liver, sliced
¼-½ cup of butter (adjust to preference)
½ tsp of salt
⅛ tsp of pepper
Oil to taste (for frying)
1-2 tbsp of fresh minced sage (optional but adds great flavor)
2 large onions, thinly sliced
Instructions:
1. Prep the Liver
Rinse the beef liver under cold water and pat it dry with paper towels. Dredge the liver slices in flour, coating both sides well.
2. Cook the Onions
In a large skillet, heat a bit of oil or about 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally. This should take about 10-15 minutes. Once done, remove the onions from the pan and set aside.
3. Cook the Liver
In the same skillet, add more butter (about 2-4 tablespoons) and heat it over medium-high heat. Once the butter has melted and is bubbling, carefully place the floured liver slices into the skillet. Cook the liver for about 2-3 minutes on each side until browned but still slightly pink in the center.
4. Season and Add Onions
Season the liver with salt, pepper, and minced sage. Return the cooked onions to the skillet, arranging them over the liver. Let everything cook together for an additional 1-2 minutes to allow the flavors to meld.
5. Serve
Serve the liver and onions hot, garnished with fresh parsley if desired. This dish pairs wonderfully with mashed potatoe
s or a side of sautéed greens.
Enjoy!