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Certainly! Cooking a beef liver steak can be a delicious and nutritious meal. Here's a simple recipe for a flavorful beef liver steak: Ingredients: 1 large beef liver steak (about 1 pound) 2 tablespoons olive oil 1 onion, thinly sliced 2 cloves garlic, minced Salt and pepper to taste 1 teaspoon dried thyme 1 teaspoon paprika 1/4 cup all-purpose flour (for coating) 1/2 cup beef or vegetable broth 2 tablespoons butter Fresh parsley for garnish (optional) Lemon wedges for serving (optional) Instructions: Prepare the Liver: Ensure the beef liver is cleaned and trimmed of any connective tissues. Pat it dry with paper towels and cut it into smaller, manageable pieces. Season and Coat: In a bowl, mix flour, salt, pepper, thyme, and paprika. Coat each piece of liver in the seasoned flour mixture, shaking off any excess. Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add sliced onions and minced garlic. Sauté until the onions are translucent and golden brown. Cook the Liver: Push the onions and garlic to the side of the skillet. Add a bit more oil if needed and place the coated liver pieces in the skillet. Cook each side for about 2-3 minutes or until browned but still pink in the center. Overcooking liver can make it tough, so be cautious. Deglaze the Pan: Pour in the broth to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for a couple of minutes, allowing the liver to absorb the flavors. Finish the Dish: Add butter to the pan, swirling until melted and combined. Adjust seasoning with salt and pepper to taste. Serve: Transfer the liver and onions to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your beef liver steak with a side of steamed vegetables, mashed potatoes, or crusty bread. The lemon wedges can be squeezed over the liver just before eating to add a burst of freshness. Adjust the seasoning and ingredients according to your taste preferences. #liver #beef #liversteak
