BEEF LIVER AND ONIONS RECIPES

Steps:

• 1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
  2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
  3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
  4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
  5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Steps:

• Place liver in a colander and drain.
• Carefully spread liver pieces out in a pan, set aside.
• Remove ends and skin from onion. Slice to desired thickness.
• Heat a skillet to medium heat and add 2 Tablespoons butter.
• Add sliced onions to the skillet.
• Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
• Remove onions from skillet, set aside.
• Set up a dredge station by placing flour in a dish or bowl.
• Sprinkle liver with Salt, Black Pepper and Paprika to taste.
• Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
• Add oil to skillet, let warm up for about 3 minutes.
• Place liver slices in skillet, brown the bottom for about 3-4 minutes.
• Flip liver slices over, let brown about 3 more minutes, do not over cook.
• You may cut a slice of the liver to test for doneness.
• Serve warm and Enjoy!