Classic Beef Liver and Onions

A classic and nutritious dish featuring beef liver and caramelized onions, which adds sweetness to the rich flavor of the liver.

Equipment

• large skillet

Ingredients

• 1 pound (450g) beef liver, sliced into 1/2-inch thick pieces
• 2 large onions, thinly sliced
• 1 cup all-purpose flour, for dredging
• 4 tablespoons butter or cooking oil, divided
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• 2 tablespoons balsamic vinegar (optional, for deglazing)
• Chopped fresh parsley for garnish (optional)

Instructions

1. Rinse the beef liver slices under cold water and pat them dry with paper towels. If the liver has a membrane, you may choose to remove it.
2. Dredge the liver slices in the flour, ensuring they are well-coated. Shake off any excess flour.
3. In a large skillet, heat 2 tablespoons of butter or oil over medium heat. Add the thinly sliced onions and cook until they are caramelized and golden brown (10-15 minutes).
4. Remove the caramelized onions from the skillet and set them aside.
5. In the same skillet, add the remaining 2 tablespoons of butter or oil. Once hot, carefully place the dredged liver slices into the skillet.
6. Cook for 2-3 minutes on each side or until the liver is browned on the outside but still slightly pink on the inside.
7. Season the liver with salt, pepper, and dried thyme (if using). Adjust the seasoning to your taste.
8. If desired, deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan.
9. Reintroduce the caramelized onions to the skillet, mixing them with the cooked liver. Allow them to heat together for a couple of minutes.
10. Garnish the beef liver and onions with chopped fresh parsley (if using). Serve hot.

Notes

Beef liver and onions pairs well with mashed potatoes or rice. Adjust the cooking time according to your preference for doneness.