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Fried Beef Liver with Caramelized Onions Recipe
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by:
April Summers
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Fried Beef Liver with Caramelized Onions Recipe uses liver, milk, flour, olive oil, butter, onions, sugar, balsamic vinegar, Worcestershire sauce, red wine, and beef stock in creating this delicious beef liver recipe.
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INGREDIENTS
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1 pound beef liver, thinly sliced
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1 cup milk
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2 tbsp all-purpose flour
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Salt and pepper, to taste
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2 tbsp olive oil
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2 tbsp unsalted butter
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For the onions:
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2 large onions, thinly sliced
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1 tbsp olive oil
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1 tbsp butter
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1 tsp sugar
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1 tbsp balsamic vinegar
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For the sauce:
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1/2 cup beef stock
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1 tsp Dijon mustard
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1/4 cup red wine, optional
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1 tsp Worcestershire sauce
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1 tbsp all-purpose flour
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Parsley, chopped, for garnish, optional
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DIRECTIONS
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1:
Place the liver into a bowl with milk and soak the slices for 30 minutes. Remove the liver from the milk and pat dry with paper towels. Season with salt and pepper. Dust liver with flour.
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2:
In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook 10 to 15 minutes, stirring occasionally. Stir in the sugar and balsamic vinegar, allowing the onions to caramelize further. Remove from the pan and set aside.
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3:
Add 2 tbsp olive oil and 2 tbsp of butter to the skillet over medium-high heat. Place the liver slices into the pan and cook for 1 to 2 minutes per side until browned but still tender. Avoid overcooking. Remove liver from pan and set aside.
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4:
Pour red wine into the skillet and scrape up any brown bits. Let it simmer for 1 to 2 minutes. Stir in the beef stock, Dijon mustard, and Worcestershire sauce. Add 1 tbsp of flour and stir to incorporate the flour. Cook for 3 to 4 minutes until slightly thickened. Return the onions to the pan and stir them into the sauce. Place the liver slices back into the skillet, coating them with the sauce. Heat through for 1 to 2 minutes. Garnish and serve.
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