1. Prepare the Liver
Rinse the beef liver in cold water and pat dry with paper towels.
Remove the tendons and membranes.
Lightly season the liver with salt and pepper, then flour it. The flour gives it a nice crust and keeps it moist during cooking.
2. Sauté the Onions
Heat the butter or lard in a large skillet.
Add the onion rings and sauté them over medium heat until golden brown and lightly caramelized.
Sprinkle the onions with a pinch of sugar to enhance their natural sweetness. Remove the onions from the skillet and set aside.
3. Sauté the Liver
Add a little more butter to the skillet if desired.
Sauté the liver over medium heat for 2 to 3 minutes on each side, until golden brown. Be careful not to overcook it, or it will become tough.
If desired, add meat broth and bring to a boil briefly to create a light sauce.
4️⃣ Serve
Arrange the pan-fried liver on a plate and sprinkle with caramelized onions. Garnish with fresh parsley and serve immediately.
