Ingredients
- 2 pounds beef liver (sliced thinly)
- 6 tablespoons olive oil (extra-virgin)
- 3 cups yellow onions (peeled, halved, and very thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter
- 1/2 cup parsley,chopped (fresh)
How to Make
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Step 1: Heat 4 tablespoons of the olive oil in a large skillet over medium heat.
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Step 2: Add onions and cook, stirring frequently, until soft and deep golden brown, about 20 minutes.
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Step 3: Transfer onions with a slotted spoon to a bowl and set aside.
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Step 4: Increase heat to medium-high and add remaining 2 tablespoons oil.
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Step 5: When oil is smoking hot, add liver and cook in batches to avoid overcrowding the skillet, stirring constantly
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Step 6: Until brown and crispy on the edges, 5 minutes.
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Step 7: Season liberally with salt and pepper, then add back the reserved onions and accumulated juices. Cook for 2 minutes, stirring and turning liver and onions constantly while shaking skillet over heat
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Step 8: Remove back to plate. Add butter and add parsley stirring up bits from skillet. Pour over liver
We hope you enjoy this recipe!
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