A hearty and flavorful dish combining tender liver with caramelized onions in a rich gravy.
In a mixing bowl, combine the flour, salt, and pepper.
Mix the flour and seasonings thoroughly to ensure even coating.
Slice the liver into thin pieces and dredge them in the seasoned flour mixture.
Shake off excess flour to avoid clumping during cooking.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the liver to achieve a good sear.
Add the liver slices to the skillet and cook until browned on both sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Remove the liver from the skillet and set aside.
Keep the liver warm by covering it with foil.
Add the sliced onions to the skillet and sauté until caramelized.
Stir frequently to prevent burning and ensure even cooking.
Pour the beef broth into the skillet and stir to deglaze the pan.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the gravy.
Return the liver to the skillet, cover, and simmer on low heat until the onions are tender and the gravy thickens.
Check occasionally and stir gently to prevent sticking.
Serve the liver and onions hot, garnished with fresh parsley if desired.
Pair with mashed potatoes or steamed vegetables for a complete meal.
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