Liver and OnionsIngredients1 lb beef liver, cut into bite-sized cubes1 large onion, thinly sliced2 tbsp butter1 tbsp olive oil2 tbsp all-purpose flour2 cups beef broth1 tsp garlic powder1 tsp onion powder1/2 tsp paprika1/2 tsp black pepper1/2 tsp salt1 tsp Worcestershire sauceInstructionsSeason the liver with salt, black pepper, garlic powder, onion powder, and paprika, then lightly coat with the flour.Heat the butter and olive oil in a large skillet over medium-high heat.Add the onion and cook until soft and lightly caramelized, then transfer to a plate.Add the liver to the same skillet and brown on all sides for 3–4 minutes.Return the onions to the skillet and pour in the beef broth and Worcestershire sauce.Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the gravy thickens and the liver is tender.
