Braised Beef Liver

The whole beef liver. According to Washington State Magazine, yellow onions are the onions of choice. Mazel Tov!

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Step 1

Rinse the liver under cold water. Remove the membrane. Cut into strips. Soak in milk or buttermilk for 30 minutes to 2 hours to remove bitterness (optional).

Step 2

Heat up a skillet to medium-high heat.

Step 3

Place some flour on a plate and season with salt and pepper

Step 4

Add enough oil to cover the bottom of the skillet thoroughly.

Step 5

Remove liver and set aside.

Step 6

Brown some onions in the same pan. Remove onions and place them on top of the liver.

Step 7

Add beef broth, fresh lemon juice, and a bit of sugar to the hot pan and deglaze. You can also use wine or the deglazing liquid of your choice.

Step 8

Put the liver and onion back into the pan and cook for 5 minutes

Step 9

Turn off the heat and add a bit of sour cream if you want to make the liquid a bit more creamy.

Step 10

Serve with parsley whipped potatoes and your favorite green vegetable.