Certainly! Here’s a classic recipe for Beef Liver and Onions:
Ingredients:
- 1 pound beef liver, sliced
- 2 large onions, sliced
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons butter or oil (for frying)
- 2 tablespoons balsamic vinegar (optional)
- 1 tablespoon Worcestershire sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Liver:
- Rinse the beef liver under cold water and pat it dry with paper towels.
- Slice the liver into 1/4 to 1/2 inch thick slices.
- Season the liver slices with salt and pepper on both sides.
- Dredge the Liver:
- Place the flour in a shallow dish.
- Dredge each liver slice in the flour until evenly coated. Shake off any excess flour.
- Cook the Onions:
- Heat 2 tablespoons of butter or oil in a large skillet over medium heat.
- Add the sliced onions to the skillet and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
- Cook the Liver:
- In the same skillet, add the remaining 2 tablespoons of butter or oil.
- Once hot, add the liver slices to the skillet. Cook for about 2-3 minutes on each side, or until they are browned on the outside but still slightly pink on the inside. Be careful not to overcook, as liver can become tough if cooked too long.
- If desired, deglaze the skillet with balsamic vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Combine Liver and Onions:
- Return the cooked onions to the skillet with the liver slices. Stir to combine and cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Serve:
- Transfer the liver and onions to a serving platter or individual plates.
- Garnish with chopped fresh parsley.
- Serve hot with your favorite side dishes, such as mashed potatoes, steamed vegetables, or crusty bread.
Enjoy your classic beef liver and onions!
