Ingredients:
1 pound beef or calf liver, sliced
2 large onions, thinly sliced
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
4 tablespoons vegetable oil or butter
1/2 cup beef broth or water.
Instructions:
In a shallow dish, combine the flour, salt, black pepper, and garlic powder (if using). Dredge the liver slices in the flour mixture, shaking off any excess.
Heat the vegetable oil or melt the butter in a large skillet over medium-high heat.
Add the sliced onions to the skillet and sauté until they become soft and golden brown, about 5-7 minutes. Remove the onions from the skillet and set them aside.
In the same skillet, add more oil or butter if needed. Place the floured liver slices in the skillet.
Cook the liver for about 2-3 minutes per side, or until it’s browned on the outside but still slightly pink on the inside. Be careful not to overcook, as liver can become tough if cooked too long.
Remove the liver from the skillet and keep it warm.
Pour the beef broth or water into the skillet and stir to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to create a simple gravy.
Return the sautéed onions to the skillet and stir them into the gravy.
Serve the liver and onions with the onion gravy poured over the top.
Enjoy your classic Liver and Onions dish!