Beef Liver and Onions

 

 Beef Liver and Onions

Ingredients:

1 lb beef liver, sliced into thin pieces

2 large onions, sliced

1 cup milk (for soaking, optional)

½ cup all-purpose flour (or almond flour for low-carb)

1 tsp salt

½ tsp black pepper

½ tsp garlic powder (optional)

4 tbsp butter (or bacon grease for extra flavor)

2 tbsp olive oil

½ cup beef broth (optional, for extra moisture)

Instructions:

1. Soak the Liver (Optional): Place liver slices in a bowl and cover with milk. Let it soak for 30-60 minutes—this helps reduce the strong taste. Drain and pat dry.

2. Prepare the Onions: Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add sliced onions and cook until caramelized (about 10-15 minutes). Remove from the pan and set aside.

3. Coat the Liver: Mix flour, salt, pepper, and garlic powder in a bowl. Lightly coat each liver slice in the seasoned flour.

4. Cook the Liver: Add the remaining butter and olive oil to the skillet. Cook liver slices for about 2-3 minutes per side over medium-high heat. Don’t overcook—it should be slightly pink inside for the best texture.

5. Finish the Dish: Add the onions back to the pan. Pour in the beef broth if using and let it simmer for a minute to blend flavors.

6. Serve Hot: Best enjoyed with mashed potatoes, rice, or a side of sautéed greens.

Would you like a sugar-free gravy to go with it?

Ingredients:

1 lb beef liver, sliced into thin pieces

2 large onions, sliced

1 cup milk (for soaking, optional)

½ cup all-purpose flour (or almond flour for low-carb)

1 tsp salt

½ tsp black pepper

½ tsp garlic powder (optional)

4 tbsp butter (or bacon grease for extra flavor)

2 tbsp olive oil

½ cup beef broth (optional, for extra moisture)

Instructions:

1. Soak the Liver (Optional): Place liver slices in a bowl and cover with milk. Let it soak for 30-60 minutes—this helps reduce the strong taste. Drain and pat dry.

2. Prepare the Onions: Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add sliced onions and cook until caramelized (about 10-15 minutes). Remove from the pan and set aside.

3. Coat the Liver: Mix flour, salt, pepper, and garlic powder in a bowl. Lightly coat each liver slice in the seasoned flour.

4. Cook the Liver: Add the remaining butter and olive oil to the skillet. Cook liver slices for about 2-3 minutes per side over medium-high heat. Don’t overcook—it should be slightly pink inside for the best texture.

5. Finish the Dish: Add the onions back to the pan. Pour in the beef broth if using and let it simmer for a minute to blend flavors.

6. Serve Hot: Best enjoyed with mashed potatoes, rice, or a side of sautéed greens.

Would you like a sugar-free gravy to go with it?