Ingredients
- 1 lb (450 g) beef liver, sliced
- 2 large onions, sliced
- 1 cup milk (for soaking)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 3–4 tbsp butter or oil
- ½ cup beef broth (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Soak the Liver
Place liver slices in a bowl and cover with milk.
Soak for 30–60 minutes.
👉 This reduces bitterness and makes it tender. - Prepare the Onions
Heat 2 tbsp butter/oil in a skillet over medium heat.
Add onions and cook until soft and golden (10–15 minutes).
Remove and set aside. - Season & Dredge
Mix flour, salt, pepper, and garlic powder.
Lightly coat liver slices in the mixture. - Cook the Liver
In the same pan, add more butter/oil if needed.
Cook liver 2–3 minutes per side until browned.
❗ Do not overcook—liver gets tough fast. - Combine
Return onions to the pan.
Add broth if using.
Simmer gently for 2–3 minutes. - Serve
Garnish with parsley and serve hot.
🌟 Tips for Best Flavor
✅ Always soak in milk – removes strong taste
✅ Don’t overcook – pink inside = tender
✅ Use fresh liver – quality matters
✅ Butter improves flavor – traditional and delicious
✅ Add bacon (optional) – cook bacon first and use fat for extra taste
🍽 Serving Ideas
Serve with:
- Mashed potatoes
- Rice
- Fried potatoes
- Steamed vegetables
- Bread with gravy