Beef Liver & Onions Recipe
Thin-sliced beef liver smothered in onions, served with a bowl of soup.
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Ingredients
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Main Ingredients
For the Soup
Method
Preparing the Beef Liver
- 1
Slice the Beef Liver
Thinly slice the beef liver into pieces about 1/4 inch thick. Set aside.
- 2
Season the Flour
In a shallow dish, mix the flour with salt and black pepper. Dredge each slice of liver in the flour mixture, shaking off any excess.
Cooking the Liver and Onions
- 3
Cook the Onions
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté until they are soft and caramelized, about 10 minutes. Remove onions from the skillet and set aside.
- 4
- 5
Preparing the Soup
- 6
- 7
Cook the Soup
In a large pot, combine the beef broth, chopped vegetables, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
- 8
Finish the Soup
Remove the bay leaf and stir in the parsley just before serving. Adjust seasoning if necessary.