Liver with onions

🍽️ Fully cooked beef liver strips with soft onions.

Ingredients

• 600 g trimmed beef liver
• 300 g onion
• 20 ml oil
• 60 ml water
• 3 g salt
• 1 g black pepper

Preparation

Remove remaining membranes and large ducts and weigh 600 g liver. Cut even strips about 1 cm thick. Slice onions separately with clean tools.

Heat 10 ml oil in a large pan. Cook onions over medium-low heat about 12 minutes, stirring and adding 30 ml water if needed to prevent burning. Reserve on a clean plate.

Add remaining 10 ml oil. Cook liver in two batches without overlapping, about 4–6 minutes per batch, turning, until fully cooked. Check at least 72 °C in a thick strip with a clean probe.

Return onions and liver, add remaining 30 ml water, salt and pepper. Stir gently and heat 2–3 minutes; extend if any piece has not reached the stated temperature.

Divide into 4 portions and serve immediately. Reference total about 45 minutes: 20 preparation and 25 cooking, adjusted to thickness and equipment.