Liver and Onions

• 1 ½ pounds beef liver, sliced thin
• 2 large onions, sliced
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 4 tablespoons butter
• ½ cup beef broth
• 2 tablespoons Worcestershire sauce

Steps

1. 1 Pat liver slices dry and season with salt and pepper.
2. 2 Dredge liver slices in flour, shaking off excess.
3. 3 In a large skillet, melt 2 tablespoons butter over medium-high heat. Cook liver until browned, about 3 minutes per side.
4. 4 Remove liver and set aside.
5. 5 In the same skillet, add remaining 2 tablespoons butter and sauté onions until caramelized, about 8 minutes.
6. 6 Stir in beef broth and Worcestershire sauce, scraping up any browned bits.
7. 7 Return liver to skillet, reduce heat to low, and simmer for 5 minutes.
8. 8 Serve liver with onions and pan gravy.

Equipment

• Large skillet
• Meat mallet

Variations

• Add a splash of red wine to the gravy for extra depth.
• Substitute chicken liver for a quicker cooking time.

Substitutions

• If beef broth is unavailable, use beef stock or even vegetable broth.
• For a gluten-free option, use a gluten-free flour blend.

Pairings

• A glass of robust red wine like Cabernet Sauvignon.
• A crisp lager to cut through the richness.

Nutrition

Tips

• For extra flavor, marinate the liver slices in Worcestershire sauce for 30 minutes before cooking.
• Use a meat mallet to gently pound the liver slices for even cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly to maintain texture.

Serving Suggestions

• Serve with creamy mashed potatoes or buttered noodles.
• Pair with a side of steamed green beans for a balanced meal.

FAQ