Classic Beef Liver and Onions
Ingredients:
- 2 pounds calf liver, thinly sliced
- 2 large onions, thinly sliced
- 2 cups beef stock
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Classic Beef Liver and Onions
Directions:
1. Rinse the liver slices under cold water, and pat them dry with paper towels. Season both sides with salt and pepper.
2. Dredge the liver slices lightly in flour, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with the vegetable oil over medium-high heat. Add the liver slices and cook for about 2 minutes on each side, until browned but still pink in the middle. Remove the liver from the skillet and set aside.
4. In the same skillet, add the remaining butter and onions. Cook over medium heat until the onions are soft and caramelized, about 10-15 minutes.
5. Add the beef stock to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook until the gravy has thickened slightly.
6. Return the liver slices to the skillet, coating them in the gravy and onions. Cook for an additional 2-3 minutes, until the liver is cooked to your liking.
7. Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings