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Beef Liver and Onions

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Here’s a recipe for Beef Liver and Onions, along with approximate ingredient quantities and nutrition information:

Ingredients:

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  • 1 pound beef liver, sliced
  • 2 large onions, thinly sliced
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter or oil
  • Salt and pepper to taste
  • Optional: 1-2 tablespoons Worcestershire sauce or balsamic vinegar for flavor
  • Optional: fresh parsley for garnish

Instructions:

  1. Rinse the beef liver slices under cold water and pat them dry with paper towels. Season both sides of the liver slices with salt and pepper.
  2. Place the flour in a shallow dish and dredge each liver slice in the flour until coated evenly.
  3. Heat 2 tablespoons of butter or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.
  4. In the same skillet, add the remaining 2 tablespoons of butter or oil. Once hot, add the dredged liver slices to the skillet. Cook for 2-3 minutes on each side, or until browned and cooked through. Be careful not to overcook the liver, as it can become tough.
  5. Optional: During the last minute of cooking, you can add Worcestershire sauce or balsamic vinegar to the skillet for additional flavor.
  6. Once the liver slices are cooked, transfer them to a plate and top with the caramelized onions.
  7. Garnish with fresh parsley, if desired, and serve hot.

Nutritional information:

  • The nutritional content will vary based on factors such as specific brands of ingredients and portion sizes.
  • Generally, beef liver and onions are high in protein and vitamins, particularly vitamin A and iron from the liver. Onions also provide fiber and various vitamins and minerals.
  • To get precise nutrition information, you can input the ingredients you use into a recipe calculator or consult the nutrition labels on the packaging.

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