Beef Liver and Onions

Sure, here’s a classic recipe for Beef Liver and Onions:

Ingredients:

• 1 lb beef liver, sliced into 1/4-inch thick pieces
• 2 large onions, thinly sliced
• 1 cup milk (for soaking)
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 3-4 tablespoons vegetable oil or butter
• 1/2 cup beef broth (optional)
• 1 tablespoon Worcestershire sauce (optional)

Instructions:

1. Prepare the Liver:
   • Place the liver slices in a bowl and cover with milk. Let them soak for at least 30 minutes to help tenderize and reduce the strong flavor.
2. Prepare the Flour Mixture:
   • In a shallow dish, mix the flour with salt and pepper. Dredge each slice of liver in the flour mixture, shaking off excess.
3. Cook the Onions:
   • Heat 2 tablespoons of oil or butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Remove the onions from the skillet and set them aside.
4. Cook the Liver:
   • In the same skillet, add a bit more oil or butter if needed. Add the liver slices and cook for about 2-3 minutes per side, or until browned and cooked through. Avoid overcooking, as liver can become tough.
5. Combine:
   • Once the liver is cooked, return the caramelized onions to the skillet. If desired, add beef broth and Worcestershire sauce to create a flavorful sauce. Simmer for a few minutes to combine the flavors.
6. Serve:
   • Serve the liver and onions hot, with the sauce spooned over the top.

Enjoy your meal!