Liver and onions is one of my all-time favorite recipes. I remember my Mother making this dish as a child in years ago. This dish can be served alone or with mashed potatoes or rice and a vegetable. I hope you enjoy this recipe.
INGREDIENTS:
- For Onion:
- 2 cups thinly sliced onions
- 2-3 Tbsp Butter (For Onions)
- 2 Tbsp oil (For Onions)
- For Liver
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon minced Italian parsley (Optional)
- 1⁄2 cup beef stock
- 2-3 Tbsp Butter (To Brown Liver)
- 2-Tbsp Oil (To Brown Liver)
- 1 lb beef liver
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INSTRUCTIONS:
1 ) Slice the liver into small pieces (about 1/2 strips)
2 ) In a zip bag, combine salt, pepper, flour, liver strips, and shake the bag to coat the strips with seasonings then set it aside.
2 ) Preheat about 2 or 3 Tbsp of butter and oil in a skillet, then add onions and cook on medium-high heat until tender and glossy. Transfer to a side dish and sprinkle with, salt and pepper.
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2 ) On medium-high heat skillet, add 3-4 tablespoons butter, and a dash of oil, liver and cook about 5 minutes until brown.
2 ) Now, remove the liver and onions from the skillet and plate. And make sure to use stock to deglaze the pan and reduce liquid until you have a thickened sauce. Sprinkle some parsley on it if you want to and serve!
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