Liver and Onions
Description
Thin slices of beef liver are dredged in flour, pan-fried, and smothered with caramelized onions in this easy dish that's as tasty as it is good for you.
Ingredients
•
4 tablespoons butter, divided
•
1 medium onion, diced
•
2 teaspoons white sugar
•
1 pound calves' livers
•
1/4 cup all-purpose flour
•
salt and pepper to taste
Directions
1
Gather the ingredients.
2
Melt 3 tablespoons butter in a medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in sugar, reduce the heat to low, and continue to cook and stir until onion is very tender and brown, about 25 to 30 minutes; transfer onions into a small bowl and reserve skillet.
3
While the onions are cooking, rinse liver and remove the thin outer membrane. Slice liver into 1/4- to 1/2-inch-thick slices.
4
Dredge liver in flour.
5
Heat remaining 1 tablespoon butter in the same skillet over medium heat. Add liver and cook until browned, 1 to 1 1/2 minutes per side.
6
Serve liver smothered with caramelized onions.