Beef Liver and Onions
Beef liver is soaked in milk, coated in seasoned flour and pan-fried with caramelized onions for a classic skillet dinner.
INGREDIENTS:
1 pound beef liver thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 large onions sliced
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
fresh parsley chopped, for garnish (optional)
DIRECTIONS:
Place the liver slices in a shallow bowl and cover with milk. Let it soak in the refrigerator for 30 minutes to 1 hour to reduce bitterness and tenderize the liver.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Remove the onions from the skillet and set aside.
In a shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Remove the liver from the milk and pat it dry with paper towels. Coat each slice in the seasoned flour mixture, covering both sides.
Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Cook the liver in uncrowded batches for about 2 to 3 minutes per side, adjusting for thickness, until the thickest piece reaches 160°F (71°C) on a food thermometer.
Return the caramelized onions to the skillet, spooning them over the liver slices. Allow the dish to heat through for about 1 minute …
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