Beef liver with onions
Description
Many people soak the liver in milk before cooking to remove its specific odor and taste, which also makes it more tender, but this requires at least 2-3 hours. I didn't have that much time, so I simply removed the membrane. The liver turned out very tender and pleasant in taste, and the onion added a nice flavor and aroma.
Instructions
- 1
Step 1
1. Rinse the fresh beef liver and clean off blood clots, then remove the films and other membranes.
- 2
Step 2
2. Slice the liver into pieces about 1 centimeter thick, but no larger.
- 3
Step 3
3. Peel and wash the onion, then slice it into half-rings and sauté in a pan with vegetable oil, but do not cook through.
- 4
Step 4
4. Heat another skillet over medium heat, add a little vegetable oil and heat. Place the liver in the skillet and sear for 2-3 minutes on each side.
- 5
Step 5
5. To the liver in the pan, I add the onion, mix, pour in the lemon juice, cover with a lid, and cook for a few more minutes.
- 6
Step 6
6. Serve the ready liver with onions hot, with a slice of black bread.