A late-night classic in English pub cooking, this dish is made by coating thinly sliced beef liver in flour and quickly pan-frying it with caramelized onions. It takes practice to catch the right moment; overcooked liver becomes tough.
Melt half of the butter and cook the half-moon-sliced onion over low heat for 12 minutes, until golden. Set aside.
Season the thinly sliced beef liver with salt and black pepper, then coat it in flour.
Heat the remaining butter over high heat. Quickly sear the liver slices for 1 minute on each side.
Add the caramelized onion and beef broth. Cook, stirring, for 2 minutes more, then serve hot.
Do not turn the liver often after adding it to the pan; flipping before each side is cooked through can cause it to lose its juices and become tough. Allergens: wheat (gluten, flour) and dairy (butter).
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