1/2 Liver & Onions* Recipe

Cooking Instructions

1. 1

   Prepare the Liver

   Rinse the beef liver under cold water, then pat it dry with paper towels. Slice the liver into thin pieces, about 1/4 inch thick.

2. 2

   Season and Dredge

   In a shallow dish, mix the all-purpose flour, salt, and black pepper. Dredge the liver slices in the flour mixture, shaking off any excess flour.

3. 3

   Cook the Onions

   Peel and slice the onions into thin rings. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.

4. 4

   Cook the Liver

   In the same skillet, add the remaining 2 tablespoons of butter. Increase the heat to medium-high. Add the liver slices in a single layer (you may need to do this in batches) and cook for about 2-3 minutes on each side, or until browned and cooked through. Do not overcook, as liver can become tough.

5. 5

   Combine and Serve

   Once the liver is cooked, return the caramelized onions to the skillet. Stir gently to combine and heat through. Serve immediately.