Image Credit : Riham Riham
Ingredients:
– 2 pounds calf liver, thinly sliced
– 2 large onions, thinly sliced
– 2 cups beef stock
– 1/2 cup all-purpose flour
– Salt and pepper to taste
– 4 tablespoons butter or oil for frying
Instructions:
1. Start by soaking the sliced liver in milk for about 30 minutes. This helps to remove any bitterness from the liver.
2. After soaking, drain the liver slices and pat them dry with paper towels. Season them with salt and pepper to taste.
3. Dredge the liver slices in flour, shaking off any excess.
4. Heat 2 tablespoons of butter or oil in a large skillet over medium-high heat. Once hot, add the liver slices in batches and cook for about 2-3 minutes on each side, or until browned and cooked through. Be careful not to overcook the liver, as it can become tough.
5. Remove the cooked liver from the skillet and set aside. Add the remaining 2 tablespoons of butter or oil to the skillet.
6. Add the sliced onions to the skillet and cook until they are soft and caramelized, about 10-15 minutes.
7. Once the onions are caramelized, return the cooked liver slices to the skillet and pour in the beef stock. Allow everything to simmer together for a few minutes, until the liver is heated through and the flavors have melded together.
8. Serve the beef liver and onions hot, garnished with fresh parsley if desired. Enjoy your classic dish!
