Liver N’ Onions Recipe

Cooking Instructions

1. 1

   Prepare the Liver

   Rinse the beef liver under cold water and pat dry with paper towels. Slice the liver into 1/4 inch thick pieces.

2. 2

   Season and Dredge

   In a shallow dish, mix together the flour, salt, black pepper, and garlic powder. Dredge the liver slices in the flour mixture, shaking off excess.

3. 3

   Cook the Onions

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 10 minutes. Remove onions from skillet and set aside.

4. 4

   Cook the Liver

   In the same skillet, add the remaining 2 tablespoons of butter. Increase heat to medium-high and add the liver slices. Cook for about 3 minutes on each side, or until browned and cooked through. Remove from skillet and keep warm.

5. 5

   Make the Gravy

   In the same skillet, add the beef broth and Worcestershire sauce. Bring to a simmer, scraping any browned bits from the bottom of the pan. Allow it to reduce slightly, about 5 minutes.

6. 6

   Combine and Serve

   Return the cooked onions to the skillet, mixing well with the gravy. Serve the liver slices topped with the onion gravy and garnish with chopped parsley.