Beef Liver and Onions recipe

Ingredients

• 1 lb beef liver, sliced into thin strips
• 2 large onions, sliced
• 2 tbsp olive oil or butter (or both)
• 1 cup milk (for soaking the liver – optional but helps mellow the flavor)
• 1/2 cup all-purpose flour (for dredging)
• Salt and black pepper, to taste
• Optional: garlic powder or paprika, for extra seasoning
• Fresh parsley, chopped (for garnish)

Instructions

1. Soak the Liver (optional but recommended):
   Place the sliced liver in a bowl and cover with milk. Let it soak for 30–60 minutes to reduce bitterness. Then drain and pat dry.
2. Prep the Onions:
   Heat 1 tbsp of oil or butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown (about 10-15 minutes). Remove and set aside.
3. Season & Dredge:
   Season the liver with salt, pepper, and any additional spices. Dredge each piece lightly in flour.
4. Cook the Liver:
   Add remaining oil/butter to the skillet. Fry the liver slices over medium-high heat for 2–3 minutes on each side until browned and just cooked through. Don’t overcook—it can become tough.
5. Combine & Serve:
   Return the onions to the skillet and stir to combine with the liver. Heat for another minute or two.
6. Garnish & Serve:
   Sprinkle with chopped parsley and serve hot with mashed potatoes, rice, or crusty bread.

Want to give it a Southern twist or keep it classic?