Balsamic and Mustard Liver & Onions
I mentioned liver and onions in a post a while back about my kids and liver. Well, here’s the recipe. Happy cooking!
Ingredients:
- ½ pound organic beef or calf liver, sliced
- 1 large yellow onion, cut in half and sliced into half-rings
- 2 teaspoons butter
- ½ teaspoon sea salt
- ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- mustard, to taste
Method
Sauté onions in butter on a skillet over medium heat, stirring occasionally, for about five minutes until translucent. Remove them to a serving dish. Season one side of the liver with salt and pepper and, after you’ve removed the onions, place seasoned side down onto the skillet and then season the exposed side. Cook each side for 2-4 minutes until browned all over. But do not overcook, as this will make it tough. Take the liver off the heat, add balsamic vinegar, and mix the liver with the vinegar. Before serving, slather the liver in mustard (as you like it) and top with onions.