Classic Beef Liver and Onions

Ingredients:

For the Beef Liver:

• 1 lb beef liver, thinly sliced
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp butter (or more, as needed)

For the Caramelized Onions:

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1/2 tsp salt
• 1 tsp sugar (optional, for extra caramelization)

For the Mashed Potatoes:

• 4 medium russet potatoes, peeled and cubed
• 1/4 cup milk
• 3 tbsp butter
• 1-2 tbsp prepared horseradish (to taste)
• Salt and pepper, to taste

For the Steamed Green Peas:

• 2 cups fresh or frozen green peas
• Salt and pepper, to taste

Instructions:

1. Soak the Liver:

   • Place the thinly sliced beef liver in a shallow dish and pour the milk over it. Let it soak for about 1 hour in the refrigerator. This helps to mellow out the liver’s strong flavor and tenderize the meat.

2. Prepare the Flour Coating:

   • In a shallow bowl, combine the flour, salt, and pepper. Stir to combine.

3. Caramelize the Onions:

   • While the liver soaks, heat 2 tablespoons of butter in a large skillet over medium heat.
   • Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20–25 minutes, or until the onions are soft, golden, and caramelized. If desired, sprinkle a teaspoon of sugar over the onions halfway through to enhance the caramelization.
   • Once caramelized, remove the onions from the skillet and set aside.

4. Prepare the Mashed Potatoes:

   • Place the cubed potatoes in a pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15–20 minutes.
   • Drain the potatoes and return them to the pot. Add the butter, milk, horseradish, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.

5. Cook the Beef Liver:

   • After soaking, remove the liver slices from the milk and pat them dry with paper towels.
   • Dredge each piece of liver in the seasoned flour, making sure it’s fully coated.
   • In the same skillet used for the onions, melt the remaining 1 tablespoon of butter over medium-high heat.
   • Add the liver slices and cook for about 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcook the liver, as it can become tough. The outside should be crispy while the inside stays tender and slightly pink.

6. Finish the Dish:

   • Once the liver is cooked, return the caramelized onions to the skillet and toss them gently with the liver to reheat. Alternatively, you can serve the onions on top of the liver.

7. Steam the Green Peas:

   • In a small pot, bring a little water to a boil. Add the peas, cover, and steam for 3-5 minutes, or until tender. Season with salt and pepper.

8. Serve:

   • Plate the liver and onions alongside a generous scoop of mashed potatoes with horseradish. Serve with a side of steamed green peas for a classic, comforting meal.

Enjoy your rich and flavorful Liver and Onions with mashed potatoes and peas—an absolute classic!