Step 2: Sauté the Onions
Melt butter and oil together in a large skillet over medium heat.
Add the sliced onions. Cook them slowly, stirring occasionally, until they are soft, translucent, and beautifully caramelized.
Remove the onions from the skillet and set them aside on a plate, keeping the rich pan juices in the skillet.
Step 3: Cook the Liver
Place the flour in a shallow bowl. Coat each seasoned piece of liver thoroughly in the flour, shaking off any excess.
Add a bit more butter and oil to the same skillet and increase the heat slightly.
Add the liver slices in a single layer. Cook for just a few minutes on each side.
Important Note: Avoid overcooking the liver, or it will become tough and rubbery. It is best when it remains slightly pink in the very center.
Remove the liver from the pan and place it on the plate with the onions.
Step 4: Make the Quick Gravy
Lower the heat. Sprinkle a small spoonful of the remaining flour into the pan juices, whisking quickly to create a smooth paste.
Slowly pour in the beef broth while whisking constantly to prevent any lumps from forming.
Bring the mixture to a simmer and let it bubble for a few moments until the gravy thickens nicely. Season with salt and pepper to taste.
How to Assemble the Plate
Scoop a generous portion of hot mashed potatoes onto one side of the plate and create a small well in the center. Pour the warm gravy right over the potatoes.
Place a colorful serving of hot, tender green beans next to the potatoes.
Arrange the perfectly cooked liver slices on the remaining section of the plate and smother them generously with the caramelized onions.
Enjoy your comforting, old-fashioned homemade dinner!
