Liver and Onions

• 2 lbs (908g) liver, sliced into 2-inch (5 cm) triangles or rectangles
• 1/3 cup (42g) flour
• Salt and pepper to taste
• 1/4 cup (57g) unsalted butter, divided (2 TBSP for onions, 2 TBSP for liver)
• 2 large sweet onions, sliced

Instructions

1. 1

   Season the liver pieces with salt and pepper. Using a sifter, dust the liver pieces with flour on both sides. Ensure to shake off the excess flour.

2. 2

   Melt 2 tbsp (30ml) butter in a large skillet over medium heat. Add the onions and cook, stirring often, for about 7 minutes until soft and browned (but don't burn them). Remove to a plate.

3. 3

   Melt the remaining 2 tbsp (30ml) butter in the same skillet over medium-high heat. Add the liver pieces in one layer and cook for about 5–6 minutes on one side. This will ensure each piece is well seared. This amount of time should cook the liver about 80% of the way. Flip and cook on the other side for a minute or two, until the liver is cooked to your liking, which hopefully means it's still lightly pink on the inside. Return the onions to the skillet, mix well, and serve.