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Combine flour, salt and pepper in bag.
Slice the liver into 1 inch strips and shake in bag of seasonings to coat. Remove liver from bag and let rest on single layer on wax paper.
Heat skillet with 2 Tbsp of butter.
Saute the onions on medium heat until tender and glossy.
Transfer onions to side dish and sprinkle with Cajun seasoning. Turn up heat.
Return skillet to med-high heat, add 3 tablespoons butter.
Add liver strips and sear on each side until until brown.
Remove liver and onions from pan and plate.
Add 1/2 cup beef broth to deglaze pan. Add a layer of half the onions, layer liver and top with other half the onions.
Add 1 cup beef broth and cover and simmer 30 minutes until done. Liver is moist and tender. If broth is too thin, remove liver and onions, add a tablespoon corn starch and simmer to reduce.
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