°1⁄4 cup flour
°1⁄2 tsp salt
°1⁄8 teaspoon pepper
°1 lb veal liver
°2 tablespoons of butter
°2 cups minced onions
°1 1⁄2 cup beef broth
° 3 tablespoons of butter (to brown the liver)
°Cajun/Creole seasoning like Tony’s or slap your mom!
°1 tsp cornstarch (if need)
°1 tablespoon chopped Italian parsley if desired
Blending flour, salt also pepper in a bag.
Slice the liver into 1-inch strips and shake in a seasoning bag to coat. Remove liver from bag and let rest in a single layer on waxed paper.
Heat the pan with 2 tablespoons of butter.
Sauté the onions over medium heat until soft and shiny.
Transfer the onions to the side dish and sprinkle with Cajun seasoning. Turn up the heat.
Return the pan to medium-high heat, add 3 tablespoons of butter.
Add the liver strips and sear on each side until golden brown.
Remove liver and onions from skillet and plate.
Add 1/2 cup beef broth to deglaze the pan. Add a layer of half the onions, a layer of liver and cover with the other half of the onions.
Add 1 cup beef broth and cover and simmer 30 minutes until cooked through. The liver is moist and tender. If broth is too runny, remove liver and onions, add a tablespoon of cornstarch and simmer to reduce.