Beef Liver and Onions

Ingredients

• Beef liver

  Variety meats and by-products, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Onions

  Raw

  2 medium or 220g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
2. Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
3. Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
4. Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
5. Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
6. Arrange the cooked livers on a serving plate, top them with the sauteed onions, and serve.
7. Recipe by: Vered DeLeeuw (source: https://healthyrecipesblogs.com/liver-and-onions/#recipe)

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