Ingredients:
- 1 lb Beef liver (sliced into thin pieces, about 1/4-inch thick)
- 1/2 cup All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1 Onion (sliced thin)
- 2 tbsp Balsamic vinegar (for drizzling)
Instructions:
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Prepare the Liver:
- Slice the beef liver into thin pieces (about 1/4-inch thick). If the liver has any membranes, remove those as they can be tough.
- In a shallow dish or plate, combine the flour, salt, and black pepper. Dredge each piece of liver in the seasoned flour, making sure both sides are well coated. Shake off any excess flour.
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Cook the Onions:
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- Add the sliced onion to the skillet and sauté until golden and soft, about 8-10 minutes. Stir occasionally to prevent burning. Once the onions are caramelized, remove them from the skillet and set aside.
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Pan-Sear the Liver:
- In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil, and heat over medium-high heat.
- Once the oil and butter are hot, add the floured liver slices in a single layer. Cook for 2-3 minutes on each side until the liver is browned and cooked through, but still tender. Avoid overcooking, as liver can become tough if cooked too long.
- You may need to cook the liver in batches depending on the size of your skillet, so don’t overcrowd the pan.
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Finish the Dish:
- Once the liver is cooked, return the sautéed onions to the skillet and toss them gently with the liver. Drizzle the entire dish with a small amount of balsamic vinegar and cook for an additional 30 seconds to allow the vinegar to infuse the liver and onions with flavor.
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Serve:
- Plate the liver and onion mixture and serve immediately.
Tips:
- Liver Doneness: Liver is best served medium-rare to medium, as it can get tough and dry if overcooked. The key is to cook it just long enough to develop a rich flavor but still remain tender.
- Flavor Variations: For a bit more depth, you can add a splash of red wine or sherry to the skillet after cooking the liver, allowing it to reduce slightly before adding the onions back in.
- Side Suggestions: This dish pairs wonderfully with mashed potatoes, sautéed greens (like spinach or kale), or roasted root vegetables.
This Classic Pan-Seared Beef Liver is a deliciously rich and savory dish that’s quick to prepare. The balsamic vinegar brings a tangy contrast to the richness of the liver, while the sautéed onions add sweetness and depth. Perfect for an elevated dinner or a comfort food treat! Enjoy!