Beef Liver and Onions

Beef liver and onions is a classic dish that’s rich in flavor and nutrients. Here’s a simple recipe to make it at home:

Ingredients:

• 1 lb beef liver, sliced
• 1 large onion, thinly sliced
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)
• 2-3 tbsp butter or oil (for frying)
• 1/4 cup beef broth or water (optional, for gravy)

Instructions:

1. Prepare the Liver:
   • Rinse the beef liver under cold water and pat it dry with paper towels.
   • If the liver has a tough membrane, peel it off.
   • Slice the liver into thin strips or leave it in larger pieces, depending on your preference.
2. Season the Flour:
   • In a shallow dish, mix the flour, salt, pepper, and paprika (if using).
3. Coat the Liver:
   • Dredge the liver slices in the seasoned flour, shaking off any excess.
4. Cook the Onions:
   • Heat 1 tablespoon of butter or oil in a large skillet over medium heat.
   • Add the sliced onions and cook until they are soft and caramelized, about 8-10 minutes. Remove the onions from the skillet and set aside.
5. Cook the Liver:
   • In the same skillet, add another tablespoon of butter or oil.
   • Fry the liver slices for 2-3 minutes per side, or until browned on the outside but still slightly pink inside. Avoid overcooking, as liver can become tough.
6. Combine and Serve:
   • Return the cooked onions to the skillet and stir them with the liver.
   • If you’d like a gravy, add a splash of beef broth or water to the skillet and simmer for 1-2 minutes until slightly thickened.
7. Serve:
   • Serve the beef liver and onions hot, with mashed potatoes, rice, or a side of vegetables.

Tips:

• Soak the liver in milk for 1-2 hours before cooking to reduce any strong flavor.
• Adjust the cooking time based on the thickness of the liver slices.
• For extra flavor, add a splash of balsamic vinegar or Worcestershire sauce to the onions while cooking.

Enjoy your hearty and nutritious meal!