Instructions:
Prepare the Liver:
Rinse the meat liver cuts beneath cold water and pat them dry with paper towels.
Dredge the liver cuts in flour, shaking off any excess.
Sauté the Onions:
In a expansive skillet, warm 2 tablespoons of butter and 2 tablespoons of olive oil over medium warm.
Add the meagerly cut onions to the skillet and cook until they ended up brilliant brown and caramelized. This prepare may take almost 10-15 minutes. Mix occasionally.
Cook the Liver:
Once the onions are caramelized, move them to the side of the skillet.
Add the remaining 2 tablespoons of butter to the skillet.
Place the dug liver cuts within the skillet, making beyond any doubt not to stuff the container. Cook each side for around 2-3 minutes until they are browned but still somewhat pink inside.
Season and Include Flavors:
Season the liver with salt, pepper, garlic powder, and dried thyme in the event that using.
Incorporate the caramelized onions back into the skillet, blending them with the liver.
Add Meat Broth:
Continued on next page (page 3)
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