Ingredients
- 1 pound beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup milk (for soaking)
- ½ cup all-purpose flour
- 4 tablespoons butter (or oil)
- Salt and black pepper, to taste
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Prep the Liver: Place the sliced liver in a bowl and cover with milk. Let it soak for at least 30 minutes to help remove any bitterness. Drain and pat dry with paper towels.
- Dredge: Season the flour with salt and pepper. Dredge each liver slice in the seasoned flour until lightly coated.
- Cook the Onions: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions and cook, stirring often, until they are golden brown and caramelized, about 10-15 minutes. Remove onions and set aside.
- Cook the Liver: Add the remaining butter to the same skillet. Increase the heat to medium-high. Add the liver slices and cook for about 2-3 minutes per side until browned but still slightly pink inside — do not overcook or they’ll become tough.
- Combine: Return the onions to the skillet, stir gently to combine with the liver, and heat through for a minute.
- Serve: Season with extra salt and pepper if needed. Garnish with fresh parsley if desired. Serve hot with mashed potatoes or crusty bread.
Would you like a variation for a gravy or extra tips for tender liver?