Stegt Lever med Løg (Pan-Fried Liver with Onions)

Ingredients

• 500g (1.1 lb) pork liver, sliced 500g (1.1 lb) pork liver, sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 tablespoons butter 4 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Boiled potatoes or mashed potatoes, for serving Boiled potatoes or mashed potatoes, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 26g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium heat.
2. 2.
   Add the sliced onions to the skillet and cook, stirring occasionally, until they become soft and golden brown, about 15-20 minutes. Remove the caramelized onions from the skillet and set aside.
3. 3.
   In a shallow dish, combine the flour, salt, black pepper, dried thyme, and ground nutmeg.
4. 4.
   Dredge the liver slices in the flour mixture, shaking off any excess.
5. 5.
   In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of vegetable oil. Heat over medium-high heat.
6. 6.
   Add the liver slices to the skillet and cook for about 2-3 minutes on each side, or until they are browned and cooked through.
7. 7.
   Serve the pan-fried liver slices with the caramelized onions and boiled or mashed potatoes.

Treat your ingredients with care...

• Liver — Make sure to slice the liver into thin, even slices to ensure even cooking. Do not overcook the liver, as it can become tough and dry.
• Onions — Slice the onions thinly to achieve a caramelized texture. Cook them slowly over low heat to bring out their natural sweetness.

Tips & Tricks

• Soaking the liver slices in milk for 30 minutes before cooking can help reduce any potential bitterness.
• For added flavor, you can deglaze the skillet with a splash of white wine or apple cider vinegar after cooking the liver slices.

Serving advice

Serve Stegt Lever med Løg with a side of boiled or mashed potatoes to complement the flavors. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the pan-fried liver slices on a plate and top them with a generous portion of caramelized onions. Place the boiled or mashed potatoes alongside the liver and onions for an appealing presentation.