Beef Liver and Onions

INGREDIENTS

• 1 lb beef liver, sliced
• 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)
• 3 tbsp butter (divided)
• 2 tbsp olive oil

Instructions

1. Soak the Liver (Optional but Recommended):
   Place sliced liver in a bowl and cover with milk. Let soak for 30–60 minutes to mellow the strong flavor. Drain and pat dry with paper towels.
2. Prepare Onions:
   In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 10–15 minutes. Remove onions and set aside.
3. Season and Dredge the Liver:
   Season flour with salt, pepper, and garlic powder. Dredge each liver slice in the seasoned flour, shaking off the excess.
4. Cook the Liver:
   In the same skillet, add remaining butter and olive oil. Cook liver slices over medium-high heat for about 2–3 minutes per side, until browned but still slightly pink inside (do not overcook or it will become tough).
5. Combine and Serve:
   Return the onions to the pan with the liver. Let everything heat together for 1–2 minutes. Serve hot with mashed potatoes or rice.

Let me know if you’d like a variation, like a gravy version or a low-carb alternative!