I take the livers that I first washed thoroughly, squeezed it well and I cut it into smaller pieces (bigger livers cut into 2-3 pieces). Do not cut them very small because they will shrink at frying. I also need 2-3 medium-sized onions, which I peeled and sliced julienne, not very thin.

In a frying pan not too deep, melt two tablespoons butter with a drop of sunflower oil. When the butter melts, put the livers to fry, at first over medium heat, then over low heat. Simmer over low heat until the liver turns whitish, about 20 minutes, stirring and taking care that the liver does not fry, just simmer. Towards the end, the color of the liver will darken, it will turn brown.

Add the sliced onion over the liver, along with a teaspoon of freshly ground pepper and a teaspoon of marjoram. Simmer everything under the lid for another 25-30 minutes, until the onion is done. If necessary, add a little more oil. Season now with a teaspoon of sea salt.

It can be served as such, with fresh bread and pickled cucumber. But you can also be served with mashed potatoes, it’s so delicious! Or you can even eat it with a delicious potato salad with parsley.