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Liver and Onions
Created by: Howcan Team
Ingredients
- 1 lb of beef liver, sliced
- 2 large onions, thinly sliced
- 1/2 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 tablespoons of butter
- 2 tablespoons of vegetable oil
Instructions
- In a shallow dish, mix 1/2 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Dredge the sliced beef liver in the seasoned flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add 2 tablespoons of butter to the skillet and allow it to melt and sizzle.
- Carefully place the dredged liver slices in the skillet and cook for 3-4 minutes on each side, or until browned and cooked through. Remove the liver from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and the thinly sliced onions. Cook the onions, stirring occasionally, for about 10 minutes or until they are soft and golden brown.
- Once the onions are caramelized, return the cooked liver slices to the skillet and heat through for 1-2 minutes.
- Serve the liver and onions hot, accompanied by mashed potatoes or steamed vegetables. Enjoy!
Liver and onions is a classic dish with a long history, dating back to ancient times. It has been a staple in many cultures, including British, American, and German cuisine. The dish gained popularity in the United States during the 19th and 20th centuries, when it was a common menu item in diners and home kitchens. Chefs like Julia Child and James Beard popularized the dish, adding their own unique twists to the recipe. Today, liver and onions can be found on the menus of traditional American diners and upscale restaurants alike. The key to a delicious liver and onions dish lies in properly cooking the liver to tender perfection and caramelizing the onions to bring out their natural sweetness. For a modern twist, some chefs add balsamic vinegar or bacon to enhance the flavors. The best versions of this dish can be found in traditional diners and family-owned restaurants that have perfected the art of cooking liver and onions.
35 min
4
320 calories
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