Beef Liver and Onions

Ingredients

• 1 pound beef liver, sliced into ½-inch thick strips
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup milk (for soaking liver)
• 1 cup all-purpose flour (for dredging)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: garlic powder or paprika for extra flavor

Instructions

1. Soak the liver:
   • Place liver slices in a bowl and cover with milk.
   • Let soak for 30 minutes to 1 hour to mellow the strong flavor.
   • Drain and pat dry with paper towels.
2. Prepare onions:
   • In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil.
   • Add sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 15–20 minutes).
   • Remove onions from the skillet and set aside.
3. Dredge the liver:
   • In a shallow dish, combine flour, salt, pepper (and optional spices).
   • Dredge liver slices in the flour mixture, shaking off excess.
4. Cook the liver:
   • In the same skillet, add remaining butter and oil.
   • Place dredged liver slices in the skillet and cook over medium-high heat for 2–3 minutes per side, until browned but still slightly pink inside (do not overcook or it may become tough).
5. Combine and serve:
   • Return caramelized onions to the skillet to warm through with the liver.
   • Serve hot with mashed potatoes, rice, or crusty bread.

Would you like a printable version or a variation (like with bacon or gravy)?