Liver and Onions

Ingredients:

• 1 pound beef liver, sliced into ¼-inch thick pieces
• 2 large onions, thinly sliced
• ¼ cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons vegetable oil or butter
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce (optional)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Liver: Rinse the liver slices under cold water and pat them dry with paper towels. Season both sides of each slice with salt and pepper. Dredge the liver slices in flour, shaking off any excess.
2. Cook the Onions: In a large skillet, heat 1 tablespoon of oil or butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes. Remove the onions from the skillet and set them aside.
3. Cook the Liver: In the same skillet, add the remaining 1 tablespoon of oil or butter. Increase the heat to medium-high. Add the liver slices and cook for 2-3 minutes on each side, or until they are browned on the outside but still slightly pink in the middle. Be careful not to overcook the liver, as it can become tough.
4. Add Broth and Onions: Return the caramelized onions to the skillet. Pour in the beef broth and Worcestershire sauce (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Simmer: Reduce the heat to low, cover the skillet, and let the liver and onions simmer for about 5 minutes, allowing the flavors to meld and the liver to finish cooking.
6. Serve: Garnish with chopped fresh parsley if desired. Serve the liver and onions with mashed potatoes, rice, or a side of vegetables.

Enjoy your liver and onions! Let me know if you need any more tips or variations.