Meat Liver and Onions

Preparing liver and onions is a classic and hearty dish that is both nutritious and flavorful. Here’s a detailed recipe to make this delicious meal:

Ingredients

• 1 lb beef liver (or lamb/pork liver, depending on preference)
• 2 large onions, thinly sliced
• 1 cup milk (for soaking the liver)
• 1/2 cup all-purpose flour (for dredging)
• Salt and pepper to taste
• 4 tbsp butter (divided)
• 2 tbsp olive oil
• 1/4 cup beef broth (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Preparing the Liver:

1. Soak the Liver: Place the liver slices in a bowl and cover with milk. Let it soak for at least 30 minutes to help remove any bitterness and tenderize the liver.
2. Drain and Pat Dry: After soaking, drain the liver and pat it dry with paper towels.

Preparing the Onions:

1. Heat a Skillet: In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
2. Cook the Onions: Add the sliced onions to the skillet. Cook, stirring occasionally, until they are golden brown and caramelized about 15-20 minutes. If the onions start to burn, reduce the heat slightly.
3. Remove Onions: Once caramelized, remove the onions from the skillet and set them aside.

Cooking the Liver:

1. Dredge the Liver: On a plate, mix the flour with salt and pepper. Dredge the liver slices in the flour mixture, shaking off any excess.
2. Add More Butter: Add the remaining 2 tablespoons of butter to the same skillet.
3. Cook the Liver: Increase the heat to medium-high and add the liver slices to the skillet. Cook for about 3-4 minutes on each side until browned and cooked through but still slightly pink inside. Overcooking can make the liver tough.
4. Optional Step: If you want a bit of sauce, deglaze the pan with beef broth after removing the liver. Scrape up any bits from the bottom of the pan and let it simmer for a few minutes until slightly reduced.

Combining:

1. Return Onions to the Skillet: Add the caramelized onions back to the skillet with the liver.
2. Mix and Heat Through Gently stir to combine and heat through for a couple of minutes.

Serving:

1. Plate the Dish: Transfer the liver and onions to a serving platter.
2. Garnish: Sprinkle with freshly chopped parsley for a pop of color and added freshness.
3. Enjoy: Serve immediately with your favorite sides, such as mashed potatoes, rice, or a fresh green salad.

Tips:

• Selection: Choose fresh liver with a smooth texture and even color for the best flavor.
• Soaking: Soaking the liver in milk helps to mellow its strong flavor and improve its texture.
• Cooking Time: Be careful not to overcook the liver, as it can become tough and grainy. Aim for a slightly pink center for the best results.

Enjoy your delicious and nutritious liver and onions!

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