BEST BEEF LIVER AND ONIONS

INGREDIENTS:

1 lb beef liver (sliced into 1/4-inch thick pieces)
2 large onions (thinly sliced)
2 tablespoons all-purpose flour (for dredging)
2 tablespoons olive oil (or butter)
1 tablespoon vegetable oil
1/2 cup beef broth (or water)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon dried thyme or parsley (optional for garnish)

DIRECTIONS:

1. Prepare the Liver:

Begin by rinsing the beef liver under cold water. Pat the slices dry with paper towels to remove any excess moisture. Once dry, dredge each slice lightly in flour, ensuring each piece is coated evenly. This will help create a nice sear on the liver when it cooks.

2. Cook the Onions:

Heat the olive oil (or butter) and vegetable oil in a large skillet over medium heat. Once the oil is hot, add the sliced onions. Cook the onions, stirring occasionally, for 8-10 minutes, until they become soft and caramelized. If the onions start to brown too quickly, reduce the heat to medium-low to allow them to cook more slowly. Once caramelized, remove the onions from the skillet and set them aside.

3. Cook the Beef Liver:

In the same skillet, add a little more oil if necessary. Raise the heat to medium-high. Place the liver slices in the pan, being careful not to overcrowd the skillet (you may need to cook them in batches). Sear the liver for about 3-4 minutes on each side, until browned and cooked through but still slightly pink in the center (the liver should be tender, not tough).

4. Add Flavor:

Once the liver slices are cooked, return the caramelized onions to the skillet. Add the beef broth (or water) to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir in salt, pepper, garlic powder, and any optional herbs like thyme or parsley. Let the mixture simmer for an additional 2-3 minutes to allow the flavors to meld together.

5. Serve:

Once everything is cooked and the flavors have come together, serve the beef liver and onions hot, garnished with a sprinkle of parsley if desired. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.