Tender, flavorful liver with caramelized onions—a timeless comfort dish rich in iron!
Ingredients:
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1 lb beef liver, sliced (½-inch thick)
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2 large onions, thinly sliced
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1 cup milk (for soaking)
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½ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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2 tbsp butter or oil
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Optional: 1 tsp Worcestershire sauce or a splash of balsamic vinegar
Instructions:
1. Soak the Liver (Key for Mild Flavor!):
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Place liver in a bowl, cover with milk, and refrigerate for 30 mins–2 hours. Drain and pat dry.
2. Caramelize the Onions:
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In a skillet, melt 1 tbsp butter over medium heat. Cook onions until golden (~15 mins). Remove and set aside.
3. Cook the Liver:
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Dredge liver slices in flour seasoned with salt and pepper.
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In the same skillet, heat 1 tbsp butter over medium-high. Sear liver for 2–3 mins per side (don’t overcook—it should be slightly pink inside).
4. Combine & Serve:
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Top liver with onions. Optional: Deglaze pan with a splash of water or broth, then drizzle over the dish.
Tips:
🍖 Tender liver: Avoid high heat or long cooking (it toughens).
🧅 Extra flavor: Add garlic or a pinch of thyme to onions.
🥔 Pair with: Mashed potatoes or crispy bacon!