Description
A savory dish featuring beef liver and caramelized onions, packed with nutrition and quintessential autumn flavors.
Ingredients
- 1 pound beef liver, sliced into ½-inch thick pieces
- 2 large onions, thinly sliced
- 1 cup all-purpose flour (or gluten-free flour for a variation)
- 3 tablespoons olive oil or ghee
- 2 tablespoons butter (or dairy-free alternative)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Fresh parsley for garnish
Instructions
- Begin by rinsing the beef liver under cold water and patting it dry with paper towels.
- If there are any membranes on the liver slices, carefully remove them for a more tender bite.
- In a shallow bowl, combine the flour, salt, pepper, and garlic powder if using.
- Dredge each piece of liver in the flour mixture, ensuring it’s evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced onions and sauté for about 5-7 minutes until soft and translucent.
- Reduce the heat to low and continue cooking until golden brown and caramelized, around 15-20 minutes.
- In the same skillet, add the remaining tablespoon of oil and the butter, allowing it to melt.
- Place the coated liver slices in the skillet, cooking for about 3-4 minutes on each side until browned and cooked through.
- Once the liver is cooked, return the caramelized onions to the pan, stirring gently to combine for a minute or two.
- Remove from heat and garnish with freshly chopped parsley before serving.
Notes
Choose fresh, high-quality beef liver for the best flavor and avoid overcooking to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American