🥩🧅 Classic Beef Liver & Onions

Servings: 4–6

Ingredients:

• 1½ lbs beef liver, sliced
• 2 large onions, thinly sliced
• 4 slices bacon, chopped
• ½ cup all-purpose flour
• 3 tbsp butter
• 1 tbsp olive oil
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 2 tbsp fresh parsley, chopped

Instructions:

1. Pat the liver dry with paper towels. Season with salt, pepper, garlic powder, paprika, and thyme. Lightly coat each piece with flour.
2. Cook the bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon drippings in the skillet.
3. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and golden. Transfer to a plate.
4. Add butter and olive oil to the skillet. Cook the floured liver for about 2–3 minutes per side, until browned. Avoid overcooking so it doesn’t become tough.
5. Remove the liver and return the onions to the skillet.
6. Add beef broth and Worcestershire sauce, scraping up the browned bits from the bottom. Simmer for 2–3 minutes.
7. Return the liver and bacon to the skillet. Spoon the onion gravy over the liver and simmer gently for 2–3 minutes, until heated through.
8. Garnish with fresh parsley and serve with mashed potatoes, gravy, or green beans. 🥩🧅🥓