Ingredients
• 1 lb Beef Liver: Cut into bite-size pieces.
• 2 Large Onions: Sliced.
• 2 tbsp Butter.
• 2 tbsp Olive Oil.
• 1/2 cup Flour.
• Salt: To taste.
Preparation Method
1. Prepare the Liver: Rinse the liver pieces and pat them dry. Season the flour with salt, then dredge the liver pieces in the flour until evenly coated, shaking off any excess.
2. Sauté the Onions: In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and cook until they are soft, caramelized, and golden brown. Remove the onions from the skillet and set aside.
3. Sear the Liver: In the same skillet (add a little more oil if needed), increase the heat slightly and add the floured liver pieces. Cook for about 2–3 minutes per side until browned on the outside but still slightly pink in the middle to keep them tender.
4. Combine: Return the caramelized onions to the pan with the liver for a final toss to combine the flavors and heat everything through.
5. Serve: This is traditionally served alongside mashed potatoes or crusty bread to soak up the savory juices.