Ingredients
- 1 lb (450 g) beef liver, sliced into ½-inch thick pieces
- 2 large onions, thinly sliced
- 1 cup milk (for soaking liver)
- ½ cup all-purpose flour (for dredging)
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter (or a mix of butter and oil)
- 2 tbsp vegetable oil
Instructions
- Prep the liver: Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes to help remove bitterness. Drain and pat dry with paper towels.
- Prep the onions: In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon oil. Add sliced onions and cook, stirring often, until soft and golden brown (about 10–15 minutes). Remove onions and set aside.
- Dredge the liver: In a shallow dish, mix flour with salt and pepper. Coat each liver slice lightly in the seasoned flour.
- Cook the liver: Add the remaining butter and oil to the skillet. Increase heat to medium-high and place liver slices in a single layer. Cook for about 2–3 minutes per side, until browned but still slightly pink in the center (overcooking can make liver tough).
- Combine & serve: Return onions to the skillet, mix gently with the liver, and heat through for 1–2 minutes. Serve hot with mashed potatoes or rice.
Tip: For extra flavor, deglaze the pan after cooking with a splash of beef broth or wine and pour over the dish.
If you want, I can also give you a rich onion gravy version of this recipe so it’s even more comforting.