Beef Liver and Onions in Gravy

Ingredients

• 1 lb (approx. 430 g) beef liver
• 2 cups of milk, for soaking
• 2 tbsp canola oil or pork lard
• 2 (roughly 7.7 oz, 220 g) white onions
• 2 garlic cloves
• 2 tbsp all-purpose flour, for dusting
• 1 tbsp mild mustard
• Solid pinch of ground pepper
• 1 tsp dried marjoram
• 1 tsp sweet paprika spice
• 1 cup (250 ml) beef stock
• Salt, to taste

Instructions

1. 1

   Remove the thin membrane surrounding the liver. To...: Remove the thin membrane surrounding the liver. To do so: • If the liver is already sliced, trim the edges • If it’s in one piece, get your finger underneath the membrane and then pull it away.

2. 2

   Gently rinse the liver under running water. If...: Gently rinse the liver under running water. If the liver is whole, slice it into pieces. When it comes to beef liver, I prefer smaller chunks, roughly 1 inch (2.5 cm) thick cubes. But they can be larger and/or flatter - the exact size and shape is up to you.

3. 3

   Move the liver into a bowl and cover...: Move the liver into a bowl and cover it with milk. Set aside for an hour. Soaking in milk improves the flavour.

4. 4

   In the meantime, slice the onion into half...: In the meantime, slice the onion into half rings and mince the garlic.

5. 5

   Move the liver onto a paper towel, make...: Move the liver onto a paper towel, make sure to dry it from every side. Important: Traditionally, we don’t salt uncooked raw liver at all. It is said to make the meat tough.

6. 6

   Heat two tablespoons of oil (or lard) on...: Heat two tablespoons of oil (or lard) on a large frying pan. Add sliced onions and saute them on a medium heat until they start to turn golden. Add minced garlic and stir with a spatula.

7. 7

   Dust liver pieces with flour and place onto...: Dust liver pieces with flour and place onto the frying pan, try not to overcrowd it.

8. 8

   Increase the heat to medium-high.To retain the juices...: Increase the heat to medium-high.To retain the juices within, we have to sear the liver on a fairly high heat.

9. 9

   Observe the liver as it cooks, the flour...: Observe the liver as it cooks, the flour will disappear, the surface will start browning.

10. 10

    Add in a tablespoon of mild mustard, a...: Add in a tablespoon of mild mustard, a pinch of ground pepper, one teaspoon of dried marjoram and one teaspoon of sweet paprika. Stir everything with a spatula.

11. 11

    If you’re frying pan is shallow, move the...: If you’re frying pan is shallow, move the dish into a cooking pot. Otherwise, just continue using the same pan.

12. 12

    Pour in enough beef stock to cover the...: Pour in enough beef stock to cover the livers. Bring to a near boil, then reduce the heat to medium-low. Braise for 15-20 minutes, stirring from time to time. I leave the lid on for the first 10 minutes, taking it off for the rest of the time. The sauce thickens as it cooks.

13. 13

    Take the dish off the heat and season...: Take the dish off the heat and season it with salt generously. Stir again with a spatula to spread the salt evenly. Serve with a side dish of your choice - in my case with mashed potatoes and braised vegetables.