beef liver and onions


  • 1 lb beef liver, sliced into thin pieces
  • 2 large onions, thinly sliced
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup butter
  • 1 cup beef broth


  1. Rinse the beef liver slices under cold water and pat them dry with paper towels.
  2. In a shallow dish, mix together the flour, salt, and black pepper.
  3. Dredge the liver slices in the flour mixture until they are coated on both sides.
  4. In a large skillet, heat the vegetable oil and butter over medium heat.
  5. Add the sliced onions to the skillet and sauté them for about 5 minutes, or until they are soft and translucent.
  6. Move the onions to one side of the skillet and add the liver slices to the other side.
  7. Cook the liver slices for 2-3 minutes on each side, or until they are browned on the outside and cooked through on the inside.
  8. Pour the beef broth into the skillet and bring it to a simmer.
  9. Cover the skillet and let it cook for another 10 minutes, or until the liver is tender and the onions are caramelized.
  10. Serve hot and enjoy your delicious Beef Liver and Onions!

Note: You can serve this dish with a side of mashed potatoes and green beans for a complete meal.

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