You’ll Need:
¼ cup of flour
1 lb beef liver
¼-½ cup of butter
½ tsp of salt
⅛ tsp of pepper
1 large onion (sliced)
1-2 cloves garlic (minced, optional)
1 tbsp of Worcestershire sauce (optional, but adds great flavor)
Fresh parsley (for garnish, optional)
Instructions:
Prep the liver: Rinse the beef liver under cold water and pat dry with paper towels. Slice it into thin pieces, about ¼-inch thick.
Coat the liver: In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of liver in the flour mixture, making sure to coat it evenly on both sides.
Cook the onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook them for 5-7 minutes, stirring occasionally, until they’re golden brown and caramelized. If you’re using garlic, add it in the last 1-2 minutes of cooking. Remove the onions from the skillet and set them aside.
Cook the liver: In the same skillet, melt the remaining butter over medium-high heat. Add the liver slices and cook them for about 2-3 minutes per side, or until they’re browned on the outside but still slightly pink in the center (or longer if you prefer them more well-done). Avoid overcooking, as liver can become tough.
Combine: Once the liver is cooked, return the caramelized onions to the pan, add Worcestershire sauce (if using), and toss everything together for another minute. Adjust seasoning if needed.
Serve: Garnish with fresh parsley and serve hot. Enjoy with mashed potatoes, rice, or your favorite side dishes!
