Step into the realm of hearty, old-fashioned cuisine with our “Beef Liver and Onions” recipe. This classic dish is a celebration of simplicity and flavor, featuring tender slices of beef liver sautéed to perfection and complemented by the sweet caramelized onions. Whether you’re seeking a nostalgic comfort meal or aiming to explore the rich tradition of liver and onions, this recipe is a delightful journey for your taste buds. Join us as we unravel the secrets of creating a timeless favorite that has stood the test of time.
Recipe :
Ingredients:
- 4 slices of beef liver (about 1/2 inch thick)
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions :
1. Prepare the Liver:
- Place the beef liver slices in a bowl of milk and let them soak for about 30 minutes. This helps reduce any bitterness.
2. Dredge the Liver:
- In a shallow dish, spread the all-purpose flour. Remove the liver from the milk and coat each slice in flour, shaking off any excess.
3. Sauté the Liver:
- In a large skillet, heat the vegetable oil over medium-high heat. Add 2 tablespoons of butter.
- Sauté the floured liver slices for about 3-4 minutes on each side, or until they are browned on the outside but still slightly pink inside. Remove the liver and set it aside.
4. Caramelize the Onions:
- In the same skillet, add the remaining 2 tablespoons of butter. Add the thinly sliced onions and cook over medium-low heat. Stir occasionally until the onions become soft and caramelized, which should take about 15-20 minutes.
5. Add Garlic and Deglaze:
- Stir in the minced garlic and cook for another minute. Then, pour in the beef broth and Worcestershire sauce to deglaze the pan. Scrape up any browned bits from the bottom.
6. Return Liver:
- Return the sautéed liver slices to the skillet, nestling them among the onions.
7. Simmer:
- Allow the liver and onions to simmer in the sauce for about 5-7 minutes, or until the liver is cooked to your desired level of doneness.
8. Season and Garnish:
- Season with salt and black pepper to taste. If desired, garnish with chopped fresh parsley.
9. Serve and Enjoy:
- Serve your Beef Liver and Onions hot, and savor the comforting flavors of this classic dish.
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