Beef Liver and Onions recipe

Ingredients

• 1 lb beef liver, sliced into ½-inch thick pieces
• 2 large onions, thinly sliced
• 1 cup milk (for soaking liver)
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• 3–4 tbsp butter (or oil for frying)
• Fresh parsley for garnish (optional)

Instructions

1. Soak the Liver:
   Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes. This helps reduce bitterness and tenderizes the liver. Drain and pat dry.
2. Prepare the Onions:
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced onions and cook until soft and caramelized, about 15–20 minutes. Stir occasionally. Remove and set aside.
3. Dredge the Liver:
   In a shallow bowl, mix flour, salt, pepper, and garlic powder. Lightly coat each liver slice in the flour mixture.
4. Cook the Liver:
   In the same skillet, add another 1–2 tablespoons of butter. Fry liver slices for 2–3 minutes per side over medium heat until browned and just cooked through (do not overcook or it will become tough).
5. Combine & Serve:
   Return the cooked onions to the skillet and stir gently with the liver. Let them heat together for a minute or two.
6. Garnish & Enjoy:
   Garnish with chopped parsley if desired. Serve hot with mashed potatoes, rice, or crusty bread.

Would you like a variation with gravy or more seasonings?