Beef Liver and Onions

Ingredients

• 1 lb beef liver, sliced into 1/4-inch strips
• 2 large onions, thinly sliced
• 1 cup milk (for soaking liver)
• 1/2 cup all-purpose flour (for dredging)
• Salt and black pepper to taste
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika (optional)
• 3 tbsp butter
• 2 tbsp olive oil

Instructions

1. Prep the Liver:
   Rinse the liver slices and place them in a bowl. Cover with milk and let soak for 30–60 minutes in the fridge. This helps mellow the strong flavor.
2. Caramelize the Onions:
   In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add sliced onions and cook slowly, stirring often, until golden and caramelized (about 15–20 minutes). Remove onions and set aside.
3. Dredge the Liver:
   In a shallow dish, mix flour with salt, pepper, garlic powder, and paprika. Drain liver and pat dry with paper towels. Dredge each slice in the seasoned flour mixture.
4. Cook the Liver:
   In the same skillet, add the remaining butter and oil. Fry the liver slices over medium-high heat for 2–3 minutes per side, or until browned and just cooked through. Avoid overcooking—it can turn tough fast.
5. Combine & Serve:
   Return the caramelized onions to the pan, stir to combine, and cook for another minute. Serve hot with mashed potatoes, rice, or crusty bread.

Want a gravy version too? Or maybe a Southern-style twist?