Beef Liver with Crisp Onions Recipe

1      Reviews by:    Gail Skelton   Beef Liver with Crisp Onions Recipe coats calf's liver with flour seasoned with salt and ground black pepper, frys to perfection and serves with crisp onions which have been cooked in butter. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:4 Nutrition facts:384 calories23.7 grams fat Print Preview Rate This Recipe Prep Time:   13 Minutes Cook Time:   22 Minutes Total Time:   35 Minutes

INGREDIENTS

• 1/4 cup butter
• 4 onions, thinly sliced
• 1 tsp superfine sugar
• 4 slices calf's liver, each weighing about 4 oz
• 2 tbsp plain (all-purpose) flour
• 2 tbsp olive oil
• salt and ground black pepper
• parsley, to garnish

DIRECTIONS

• Melt the butter in a large, heavy-based pan with a lid. Add the onions and mix well to coat with butter. Cover the pan with a tight-fitting lid and cook gently for 10 minutes, stirring occasionally.
• Stir in the sugar and cover the pan. Cook the onions for 8 minutes more, or until they are soft and golden. Increase the heat, remove the lid and stir the onions over a high heat until they are deep gold and crisp. Use a slotted spoon to remove the onions from the pan, draining off the fat.
• Meanwhile, rinse the calf's liver in cold water and pat it dry on kitchen paper. Season the flour, put it on a plate and turn the slices of liver in it until they are lightly coated in flour.
• Heat the oil in a large frying pan, add the liver and cook for about 2 minutes on each side, or until lightly browned and just firm. Arrange the liver on warmed plates, with the crisp onions. Garnish with parsley and serve with sauteed or mashed potatoes.
• COOK'S TIP: Take care not to cook the liver for too long as this may cause it to toughen.

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