Ingredients
- 1 lb beef liver, sliced into 1/4-inch thick pieces
- 2 large onions, thinly sliced
- 1 cup milk (for soaking liver)
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp butter (or bacon grease)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
1. Soak the Liver:
Place liver slices in a bowl and cover with milk. Let soak for 30 minutes to 1 hour in the refrigerator to mellow the flavor and improve tenderness.
2. Prepare Onions:
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat. Add the sliced onions and sauté until soft and golden brown, about 10–15 minutes. Stir occasionally. Remove onions and set aside.
3. Dredge the Liver:
Remove liver from milk, pat dry with paper towels. Season flour with salt and pepper. Lightly coat each piece of liver in the seasoned flour.
4. Cook the Liver:
In the same skillet, add remaining butter. Fry the liver slices over medium heat for 2–3 minutes per side. Do not overcook—liver should be browned on the outside and just slightly pink inside.
5. Combine & Serve:
Return the sautéed onions to the skillet. Heat together with the liver for 1–2 minutes. Taste and adjust seasoning. Garnish with parsley if desired.
Enjoy with mashed potatoes or over rice!
Let me know if you want a version with gravy or tips for making it extra tender.