Beef liver and onions

Beef liver and onions is a classic dish that’s not only delicious but also rich in nutrients. The key to making a great liver and onions dish is to properly prepare and cook the liver to ensure it’s tender and flavorful. Here’s a simple recipe for a tasty beef liver and onions dish:

Ingredients:

• 1 pound beef liver, sliced
• 2 large onions, thinly sliced
• 1 cup all-purpose flour, for dredging
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried thyme (optional)
• 1 cup beef broth

For Ingredients And Complete Cooking Instructions Please Head On keep  on Reading  (>)

Instructions:

1. Prepare the Liver:
   • Rinse the beef liver slices under cold water and pat them dry with paper towels.
   • Dredge the liver slices in flour, shaking off any excess.
2. Sauté the Onions:
   • In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
   • Add the thinly sliced onions to the skillet and cook until they become golden brown and caramelized. This process may take about 10-15 minutes. Stir occasionally.
3. Cook the Liver:
   • Once the onions are caramelized, move them to the side of the skillet.
   • Add the remaining 2 tablespoons of butter to the skillet.
   • Place the dredged liver slices in the skillet, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes until they are browned but still slightly pink inside.
4. Season and Add Flavors:
   • Season the liver with salt, pepper, garlic powder, and dried thyme if using.
   • Incorporate the caramelized onions back into the skillet, mixing them with the liver.
5. Add Beef Broth:
   • Pour the beef broth into the skillet to deglaze the pan. Scrape the bottom of the skillet to incorporate the flavorful bits into the broth.
6. Simmer and Serve:
   • Allow the liver and onions to simmer in the broth for an additional 5-7 minutes, ensuring the liver is cooked through.
   • Taste and adjust the seasoning if necessary.
7. Serve Warm:
   • Serve the beef liver and onions over a bed of rice, mashed potatoes, or with a side of vegetables.
   • Garnish with fresh herbs like parsley, if desired.

Tips:

• Doneness: Be cautious not to overcook the liver. It should be slightly pink on the inside to maintain tenderness.
• Marination: You can marinate the liver in milk for an hour before cooking to reduce its strong flavor.
• Side Suggestions: Consider serving the dish with a squeeze of lemon juice or a side of sautéed mushrooms for additional flavor.

This beef liver and onions recipe offers a savory and satisfying meal that’s perfect for those who appreciate the distinct taste of organ meats. Enjoy the rich flavors and nutritional benefits of this classic dish!