1. Prepare the Liver
- Clean the Liver: Rinse the beef liver under cold water and pat it dry with paper towels. Remove any membranes or connective tissue if needed.
- Slice: Cut the liver into thin strips or slices, about 1/2 inch thick.
- Soak (Optional): If you prefer a milder taste, soak the liver slices in milk for 30 minutes to an hour, then drain and pat dry. This step helps to reduce any strong flavor.
2. Prepare the Onions
- Sauté Onions: In a large skillet, heat 2 tablespoons of vegetable oil or butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes. Remove the onions from the skillet and set aside.
3. Cook the Liver
- Coat the Liver: Lightly coat the liver slices in flour, shaking off any excess.
- Heat Oil: In the same skillet, add the remaining vegetable oil or butter and heat over medium-high heat.
- Cook Liver: Add the liver slices to the skillet and cook for about 2-3 minutes per side, or until browned and cooked to your desired doneness. The liver should be tender but still slightly pink in the center. Avoid overcooking as it can become tough.
4. Combine and Serve
- Add Onions: Return the caramelized onions to the skillet with the liver. Add the beef broth and balsamic vinegar if using. Stir to combine and heat through.
- Season: Season with dried thyme, rosemary, salt, and black pepper to taste.
- Garnish: Garnish with chopped fresh parsley if desired.
- Serve: Serve the beef liver and onions hot, with your choice of sides such as mashed potatoes, rice, or steamed vegetables.
Tips for Success
- Tender Liver: To ensure the liver remains tender, cook it quickly over high heat and avoid overcooking.
- Caramelizing Onions: Patience is key for caramelizing onions; cook them slowly to develop their natural sweetness.
- Flavor Adjustment: Adjust the seasoning and broth amount to suit your taste preferences.
Variations
- Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
- Vegetable Additions: Include other vegetables like bell peppers or mushrooms for added flavor and texture.
- Different Liquids: Substitute beef broth with red wine for a richer flavor or use vegetable broth for a lighter version.
Conclusion
Beef liver and onions is a classic and nutritious dish that’s both flavorful and satisfying. With tender liver slices and caramelized onions, it’s a meal that combines simplicity with comfort. Serve it with your favorite sides for a complete and delicious meal.