“Classic Liver and Onions with Sauteed Mushrooms”

Ingredients:

• 1 lb beef or chicken liver, cleaned and thinly sliced
• 2 large onions, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 3 tablespoons butter or oil
• Salt and pepper to taste
• 1/2 cup beef or chicken broth (optional, for deglazing)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Liver:
   • If not already done, slice the liver into thin strips. Soak in milk for about an hour if you prefer a milder flavor, then drain and pat dry.
2. Cook the Onions and Mushrooms:
   • Heat 1 tablespoon of butter or oil in a large skillet over medium heat.
   • Add the sliced onions and mushrooms, cooking until the onions are soft and translucent and the mushrooms have released their moisture and are beginning to brown. Remove from the skillet and set aside.
3. Cook the Liver:
   • In the same skillet, heat the remaining butter or oil.
   • Add the minced garlic and cook for about 30 seconds until fragrant.
   • Increase the heat to medium-high and add the liver slices. Season with salt and pepper.
   • Cook the liver for about 2-3 minutes on each side or until browned on the outside but still slightly pink inside (cook longer if you prefer well-done).
4. Deglaze the Pan:
   • Pour in the broth (if using) and scrape up any browned bits from the bottom of the skillet. Allow to simmer for a minute to let the flavors meld.
5. Combine:
   • Return the onions and mushrooms to the skillet. Stir to combine with the liver. Cook for another 2-3 minutes until everything is heated through.
6. Garnish and Serve:
   • Sprinkle with chopped parsley before serving.
   • Serve hot with a side of mashed potatoes, rice, or your choice of vegetables.

This dish is a hearty, nutrient-rich option that pairs well with a variety of sides. Enjoy your meal! If you need adjustments to the recipe or have other questions, just let me know.