Beef Liver & Onions
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  • 65 ml olive oil 2 large onions, cut into medium-thick slicesbutter more olive oil800 g beef liver, cleaned and cut in thick batons 125 ml seasoned floursalt and freshly-milled black pepper, to tasteparsley, chopped lemon wedges, to serveChef's hint: Liver does not like high heat, so start off with a very hot pan but as soon as the meat is seared all over, turn the heat lower.



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