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Beef Liver and Onions


Beef Liver and Onions



2 kilos of beef liver, finely chopped

2 large onions, finely chopped

2 cups ground meat

1/4 cup all-purpose flour


4 tablespoons salted butter

2 tablespoons vegetable oil

Salt and pepper

Fresh parsley

Dark onion and onion Dark onion and onion


new york times recipes



1. Wash the liver pieces with cold water and dry with kitchen paper. Season both sides with salt and


2. Remove the liver by gently rolling it in flour and removing excess flour.

3. Melt 2 tablespoons butter and vegetable oil in a large skillet over medium heat. Add the liver slices


and cook until golden brown in the centre, 2 minutes on each side. Remove the liver from the pan

and set aside.

4. Add the remaining oil and onion in the same way. Cook over medium heat for 10-15 minutes until

the onions soften and caramelize.

5. Add the beef stock to the pan and scrape up any brown bits from the bottom. Bring to a boil and


cook until the sauce thickens slightly.

6. Return the liver slices to the pan and cover with the sauce and onions. Cook for another 2-3

minutes until the liver is cooked to your taste.

7. Top with fuel shut-off before delivery.

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