Beef liver and onions is a classic dish known for its rich flavor. Here’s a straightforward recipe:
Ingredients:
- 1 lb beef liver, thinly sliced
- 1-2 cups milk (for soaking)
- 2-3 large onions, sliced
- 1/4 cup all-purpose flour (for dredging)
- Salt and pepper to taste
- 2-3 tablespoons oil or butter
- Optional: 1-2 tablespoons Worcestershire sauce or balsamic vinegar
Instructions:
- Soak the Liver: Begin by soaking the liver slices in milk for at least an hour (or overnight in the fridge). This step is optional but helps to neutralize the strong flavor of the liver.
- Prepare Ingredients: After soaking, drain and pat the liver dry. Season the flour with salt and pepper, and lightly coat each piece of liver in the flour mixture.
- Cook the Onions: Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the sliced onions and cook until they are caramelized and soft, stirring occasionally. This might take about 10-15 minutes. Once done, remove the onions from the skillet and set aside.
- Cook the Liver: In the same skillet, add the remaining oil or butter. Place the liver slices in the skillet (do not overcrowd, cook in batches if necessary). Cook each slice for about 2-3 minutes per side until browned on the outside but still slightly pink in the middle. Overcooking will make the liver tough.
- Combine and Serve: Return the cooked onions to the skillet with the liver. If you’re using Worcestershire sauce or balsamic vinegar, add it now and stir gently to combine. Cook for an additional 1-2 minutes.
- Taste and Adjust: Season with more salt and pepper to taste.
- Serve: Serve the liver and onions hot, traditionally with mashed potatoes or rice and steamed vegetables.
Enjoy your meal! Liver is rich in nutrients, and when prepared correctly, it’s a delicious and hearty dish.
