Ingredients
- 1 lb beef liver, sliced
- 1 cup milk (for soaking)
- 2 large onions, sliced
- 2 tbsp butter
- 2 tbsp olive oil
- ½ cup all-purpose flour (for dredging)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ tsp paprika (optional)
Instructions
- Soak the Liver: Place the sliced beef liver in a bowl and cover it with milk. Let it soak for 30 minutes to reduce the strong flavor. Drain and pat dry with paper towels.
- Prepare the Onions: In a large skillet, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat. Add sliced onions and cook until caramelized, about 10–15 minutes. Remove from the skillet and set aside.
- Dredge the Liver: In a shallow dish, mix flour with salt, black pepper, garlic powder, and paprika. Dredge each liver slice in the flour mixture, shaking off excess.
- Cook the Liver: Add the remaining butter and olive oil to the skillet. Cook liver slices for about 2–3 minutes per side over medium heat until browned but slightly pink inside. Avoid overcooking.
- Combine & Serve: Return the caramelized onions to the pan, stir to combine, and cook for another minute. Serve warm with mashed potatoes or rice.
Would you like any variations or side dish recommendations? 😊