Here’s a classic liver and onions recipe that’s rich in flavor and fairly easy to prepare. This dish pairs well with mashed potatoes or a side of vegetables.
### Ingredients:
– 1 lb (450g) beef liver
– 2 large onions, thinly sliced
– 1 cup milk (for soaking the liver)
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 tablespoons butter
– 2 tablespoons olive oil
– 1/2 cup beef broth
– Fresh parsley, chopped (for garnish)
### Instructions:
1. **Prepare the Liver:**
– Rinse the liver slices under cold water and place them in a bowl. Pour the milk over the liver, ensuring they are fully submerged. Let the liver soak in the milk for at least 1 hour (this helps to mellow the flavor and tenderize the liver).
2. **Prepare the Onions:**
– In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
– Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown. This should take about 15-20 minutes. Remove the onions from the skillet and set aside.
3. **Cook the Liver:**
– In a shallow dish, combine the flour, salt, and black pepper.
– Drain the liver slices and pat them dry with paper towels. Dredge each slice in the flour mixture, shaking off any excess.
– In the same skillet, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
– Add the liver slices to the skillet and cook for about 2-3 minutes on each side until browned and cooked through. Be careful not to overcook the liver, as it can become tough.
4. **Combine and Serve:**
– Return the caramelized onions to the skillet with the liver.
– Pour the beef broth into the skillet and stir to combine, scraping up any browned bits from the bottom of the pan. Let it cook for another 2-3 minutes until the broth is heated through and slightly reduced.
– Garnish with fresh parsley and serve hot.
### Tips:
– Ensure not to overcook the liver; it should be slightly pink in the center when you remove it from the heat.
– You can add a splash of balsamic vinegar to the onions while caramelizing for a hint of sweetness.
Enjoy your homemade liver and onions!
