avory Delight: Traditional Beef Liver and Onions Recipe

Ingredients:

• 1 pound beef liver, sliced into thin pieces
• 2 large onions, thinly sliced
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter or cooking oil
• Salt and pepper to taste
• Optional: 2 tablespoons Worcestershire sauce or balsamic vinegar for added flavor

Directions:

1. Rinse the beef liver slices under cold water and pat them dry with paper towels.
2. Season the liver slices with salt and pepper on both sides.
3. Dredge the liver slices in flour, shaking off any excess.
4. In a skillet, heat 2 tablespoons of butter or oil over medium-high heat.
5. Place the seasoned and dredged liver slices in the skillet. Cook for about 2-3 minutes on each side until they are browned on the outside but still slightly pink inside. Be careful not to overcook, as liver can become tough if overdone. Adjust the cooking time based on your desired doneness.
6. Remove the cooked liver slices from the skillet and set them aside on a plate.
7. In the same skillet, add the remaining 2 tablespoons of butter or oil.
8. Add the thinly sliced onions to the skillet and sauté them over medium heat until they become golden brown and caramelized, stirring occasionally. This process may take about 10-15 minutes.
9. If using, deglaze the skillet by adding Worcestershire sauce or balsamic vinegar, scraping up any browned bits from the bottom of the skillet to incorporate into the onions.
10. Once the onions are caramelized, return the cooked liver slices to the skillet, allowing them to heat through for a minute or two.
11. Serve the Beef Liver and Onions hot, garnished with additional caramelized onions on top if desired.

Serving:

Enjoy this classic Beef Liver and Onions dish as a comforting and flavorful meal. Pair it with mashed potatoes, rice, or a side of vegetables for a hearty dinner.