Instructions
Prepare the Beef Liver:
In a shallow dish, combine the flour, salt, and black pepper.
Dredge each liver slice in the flour mixture, making sure to coat both sides evenly.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the minced garlic and sauté for about a minute until fragrant.
Carefully place the liver slices in the skillet and cook for 2-3 minutes per side until browned. Be cautious not to overcook; liver is best enjoyed when slightly pink in the center. Remove the liver from the skillet and set aside.
Caramelize the Onions:
In the same skillet, add the additional butter and olive oil.
Add the thinly sliced onions and sprinkle with salt.
Cook the onions over medium heat, stirring occasionally, until they become soft and golden brown. This process may take around 20-30 minutes.
If you prefer a touch of sweetness, sprinkle sugar over the onions during the last few minutes of cooking.
Prepare the Gravy:
Sprinkle the flour over the caramelized onions and stir continuously for about 2 minutes to cook off the raw flour taste.
Slowly pour in the beef broth while stirring to avoid lumps.
Add Worcestershire sauce, salt, and black pepper to taste.
Allow the gravy to simmer for 5-10 minutes, or until it thickens to your desired consistency.
Combine and Serve:
Gently place the cooked beef liver slices back into the skillet with the gravy and onions.
Let everything simmer together for a few more minutes to ensure the liver is heated through.
Taste and adjust the seasoning as needed.
Serve Hot:
Plate your beef liver and onions, and drizzle some of that savory gravy over the top.
Accompany it with your choice of sides. Mashed potatoes and steamed vegetables are classic choices, but feel free to get creative!
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