Indulge in the rich and savory flavors of a classic beef liver and onions dish with this easy-to-follow recipe. Perfectly cooked liver, caramelized onions, and a medley of aromatic spices come together to create a satisfying meal that’s both nutritious and delicious.
Ingredients:
- 1 lb beef liver, sliced
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup beef broth
- 2 tablespoons balsamic vinegar
Directions:
- Pat the beef liver slices dry with paper towels. Dredge each slice in flour, shaking off excess.
- In a large skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the sliced onions and cook until they become golden brown and caramelized, stirring occasionally. This may take about 15-20 minutes.
- Push the caramelized onions to the side of the skillet, add the remaining 2 tablespoons of butter, and place the floured liver slices in the pan. Cook the liver for about 2-3 minutes on each side, or until browned and cooked to your desired doneness.
- Sprinkle minced garlic and dried thyme over the liver slices. Season with salt and pepper to taste.
- Pour beef broth and balsamic vinegar into the skillet. Stir to combine and let it simmer for an additional 2-3 minutes to allow the flavors to meld.
- Serve the beef liver and onions hot, with the caramelized onions piled on top. Accompany it with your favorite side dishes like mashed potatoes or steamed vegetables.
Tips and Quick Process:
- Soak the beef liver in milk for 30 minutes before cooking to reduce its strong flavor.
- If you prefer a milder taste, you can also marinate the liver in a mixture of milk and a splash of vinegar or lemon juice.
- Don’t overcook the liver; it’s best when slightly pink in the center.
- Adjust the seasoning and add more broth if you prefer a saucier dish.
- Pair with a robust red wine to complement the rich flavors of the dish.
