Eightyrecipes
Old-Fashioned Liver and Onions
Beef liver dredged in seasoned flour and pan-fried in butter, served under a pile of slow golden onions.
Ingredients
- 1 pound beef liver 450 g, sliced
- 2 large onions sliced
- 1/2 cup all-purpose flour 60 g
- 3 tablespoons butter 40 g
- 1 tablespoon olive oil 15 ml
- 1/2 teaspoon salt 3 g
- 1/4 teaspoon black pepper 2 g
Instructions
- Slice the liver into portions if it is not already sliced, and pat every piece dry.
- In a shallow bowl, mix the flour, salt and black pepper together.
- Lightly dredge the liver slices in the seasoned flour and shake off the excess.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced onions and cook until soft and caramelised, about 10 to 12 minutes.
- Remove the onions from the skillet and set them aside.
- Place the floured liver slices into the hot skillet in a single layer.
- Cook the liver for 2 to 3 minutes per side, until browned outside but still tender inside.
- Return the onions to the skillet and warm everything together for about a minute before serving.
Notes
Nutrition values are an estimate. Soaking mature beef liver in milk for 30 minutes softens the metallic flavour, and drying the slices thoroughly afterwards is what lets the flour crust brown. Cook 2 to 3 minutes a side and stop while the centre is still faintly pink, since overcooking turns liver dry and chalky.
Nutrition
Nutrition is an estimate, calculated automatically.
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