Liver and Onions

🔥 Prep

• Rinse the 300 g liver under cold water, pat dry with paper towels, and slice into 1‑cm thick strips.
• Peel the 2 onions and cut them into thin half‑moon slices.
• Measure out 2 tbsp of all‑purpose flour onto a plate.
• Have 2 tbsp of oil and 100 ml of beef stock ready near the stove.

🔥 Cook

• 1. Heat the 2 tbsp of oil in a large skillet over medium‑high heat until shimmering.
• 2. Toss the liver strips in the measured 2 tbsp flour, shaking off excess, then add to the hot oil.
• 3. Cook the liver for 2‑3 minutes per side until browned but still pink inside, then flip.
• 4. Remove the liver to a plate and set aside, leaving the rendered fat in the pan.
• 5. Reduce heat to medium and add the sliced onions to the skillet.
• 6. Sauté the onions for 5‑7 minutes, stirring occasionally, until soft and translucent; scrape up any browned bits.
• 7. Return the liver to the skillet with the onions.
• 8. Pour in the 100 ml beef stock, stirring to combine, and bring to a gentle simmer.
• 9. Reduce heat to low and let the mixture cook for 3‑4 minutes, allowing the stock to reduce slightly and the liver to finish cooking; stir occasionally.
• 10. Taste and adjust seasoning with salt and pepper if desired.

🔥 Serve

• Plate the liver and onions onto a warm plate and drizzle with any remaining pan juices.
• Garnish with freshly chopped parsley for a pop of color.
• Serve alongside creamy mashed potatoes or buttered new potatoes.
• Accompany with crusty bread or toasted sour‑dough to soak up the sauce.