Beef Liver and Onions

Ingredients

• 1 lb beef liver, sliced
• 2 large onions, thinly sliced
• 1 cup milk (for soaking liver)
• ½ cup flour (for dredging)
• 4 tbsp butter (or oil)
• 1 tsp garlic powder
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Rinse beef liver slices and soak them in milk for about 30 minutes to reduce bitterness. Drain and pat dry.
2. In a shallow dish, mix flour with salt, pepper, and garlic powder. Lightly dredge the liver slices in the flour mixture.
3. Heat 2 tbsp butter in a skillet over medium heat. Add sliced onions and sauté until golden brown and caramelized. Remove onions from the pan and set aside.
4. Add the remaining butter to the skillet. Place the liver slices in the hot pan and cook for about 2–3 minutes per side, until browned but still tender inside (do not overcook or it becomes tough).
5. Return the onions to the pan, stir gently, and cook together for 1–2 minutes.
6. Garnish with fresh parsley if desired, and serve hot with mashed potatoes, rice, or bread.

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