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Beef Liver with Crisp Onions
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Reviews
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By:
Gail Skelton
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Beef Liver with Crisp Onions Recipe coats calf's liver with flour seasoned with salt and ground black pepper, frys to perfection and serves with crisp onions which have been cooked in butter.
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INGREDIENTS
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1/4 cup butter
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4 onions, thinly sliced
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1 tsp superfine sugar
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4 slices calf's liver, each weighing about 4 oz.
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2 tbsp plain (all-purpose) flour
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2 tbsp olive oil
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salt and ground black pepper
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parsley, to garnish
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DIRECTIONS
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1:
Melt the butter in a large, heavy-based
pan with a lid. Add the onions and mix
well to coat with butter. Cover the pan
with a tight-fitting lid and cook gently
for 10 minutes, stirring occasionally.
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2:
Stir in the sugar and cover the pan.
Cook the onions for 8 minutes more, or
until they are soft and golden. Increase
the heat, remove the lid and stir the
onions over a high heat until they are
deep gold and crisp. Use a slotted
spoon to remove the onions from the
pan, draining off the fat.
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3:
Meanwhile, rinse the calf's liver in
cold water and pat it dry on kitchen
paper. Season the flour, put it on a plate
and turn the slices of liver in it until
they are lightly coated in flour.
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4:
Heat the oil in a large frying pan, add
the liver and cook for about 2 minutes
on each side, or until lightly browned
and just firm. Arrange the liver on
warmed plates, with the crisp onions.
Garnish with parsley and serve with
sauteed or mashed potatoes. COOK'S TIP:
Take care not to cook the liver for too
long as this may cause it to toughen
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