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Liver and Onions

Liver and Onions – Forkwise recipe card (illustration, no photo yet)
DinnerInternational⏱ 15 minServes 4Easy⚡ Five & FastGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 lb Beef Liver
  • 1-2 Onions
  • 1-2 Carrots, and/or Celery Stalks (optional)
  • 250 g Corn and/or Green Peas (optional)

Method

  1. Heat up the pan to medium with oil / animal fat.
  2. Chop up the onions into long pieces or small squares, to your preference.
  3. Put onions in pan. Wait a couple minutes, turn the heat to high, and add the liver. Stir frequently to prevent onions from burning. Cook for about 10 minutes.
  4. If pieces of beef liver are large, cut them into smaller pieces. About half a finger in size is best.
  5. Add other vegetables. (optional)
  6. Season generously with salt and any seasoning you like. Various spice rubs work well.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (poi) (source file) · Markdown removed; light copyedit
No photo yet – illustrated placeholder.