🥩 Beef Liver and Onions

Ingredients

• 1½ lbs beef liver, sliced
• 2 large onions, thinly sliced
• ½ cup all-purpose flour
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup beef broth
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 tablespoon Worcestershire sauce
• Fresh parsley, for garnish

Method

1. Season the liver with salt, black pepper, garlic powder, and paprika. Lightly coat each piece with flour.
2. Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat.
3. Add the onions and cook for 8–10 minutes, stirring occasionally, until soft and golden. Remove and set aside.
4. Add the remaining butter to the skillet. Cook the liver for about 2–3 minutes per side, until browned.
5. Return the onions to the skillet and pour in the beef broth and Worcestershire sauce.
6. Reduce the heat and simmer for 3–5 minutes, until the sauce thickens and the liver reaches a safe internal temperature.
7. Garnish with fresh parsley and serve warm with mashed potatoes, rice, or vegetables.