Optional: a few strips of baconPat the liver dry and season with salt, black pepper, and paprika. Lightly dredge in flour and shake off the excess.
Heat butter and olive oil in a large skillet over medium heat. Add the onions and cook slowly until soft, golden, and caramelized. If using bacon, cook it in the pan first, set aside, then sauté the onions in the drippings for extra flavor. Remove the onions from the skillet and keep warm.
In the same pan, add the liver pieces in a single layer. Cook for about 2–3 minutes per side until browned on the outside but still tender inside. Avoid overcooking.
Return the onions (and bacon if using) to the pan. Pour in the beef broth and let everything simmer together for a couple of minutes, spooning the sauce over the liver. Serve immediately.
Liver and onions recipe with beef broth
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