You\u2019ll Need:
\u00bc cup of flour
1 lb beef liver
\u00bc-\u00bd cup of butter
\u00bd tsp of salt
\u215b 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 \u00bc-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\u2019re golden brown and caramelized. If you\u2019re 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\u2019re 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!<\/p>\n","protected":false},"excerpt":{"rendered":"
You\u2019ll Need:\u00bc cup of flour1 lb beef liver\u00bc-\u00bd cup of butter\u00bd tsp of salt\u215b tsp of pepper1 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 … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3758,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3757"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3757\/revisions"}],"predecessor-version":[{"id":3759,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3757\/revisions\/3759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3758"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}