Beef Liver and Onions Recipe

Ingredients

▢ Beef liver: 500g about 1.1 pounds, thinly sliced
▢ Milk: Enough to cover the liver slices – soaking in milk helps to remove the bitter taste.
▢ All-purpose flour: 1/2 cup – for dredging the liver.
▢ Salt: 1 teaspoon – for seasoning.
Ezoic
▢ Black pepper: 1/2 teaspoon – for seasoning.
▢ Paprika: 1 teaspoon – optional for added flavor.
▢ Vegetable oil: 2 tablespoons – for frying.
▢ Butter: 2 tablespoons – adds richness to the dish.
▢ Onions: 2 large thinly sliced – for sweetness.
▢ Beef broth or water: 1/2 cup – for deglazing the pan and making a sauce.
Ezoic
▢ Fresh parsley: Chopped for garnish – optional.

Instructions
Prep the Liver:

Rinse the liver slices under cold water, then place them in a bowl. Cover with milk and let soak for at least an hour in the refrigerator. This step is optional but recommended to reduce the bitterness of the liver.

Dredge the Liver:

Drain and pat the liver dry with paper towels. In a shallow dish, mix the flour, salt, pepper, and paprika. Dredge the liver slices in the flour mixture, shaking off any excess.

Cook the Onions:

In a large skillet, melt 1 tablespoon of butter with the vegetable oil over medium heat. Add the sliced onions 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, increase the heat to medium-high. Add the remaining butter. When the butter is melted, add the liver slices. Cook for about 2-3 minutes on each side for medium doneness. Avoid overcooking, as the liver can become tough. Remove the liver from the skillet and set aside with the onions.

Make the Sauce:

Reduce the heat to medium. Add the beef broth or water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for a few minutes until the sauce is slightly reduced.
Ezoic

Serve:

Return the liver and onions to the skillet, coating them in the sauce. Warm through for a minute, then serve immediately, garnished with chopped parsley if desired.