Ingredients:
1 lb beef liver, sliced thin
2 medium onions, sliced
1 cup milk (for soaking)
½ cup flour (for dredging)
Salt and black pepper, to taste
3 tablespoons butter or oil (or a mix)
Optional: garlic powder, paprika, or a splash of Worcestershire sauce
Instructions:
1. Soak the Liver (optional but recommended):
Place liver slices in a bowl and cover with milk.
Let soak for 30–60 minutes to mellow the flavor.
Drain and pat dry with paper towels.
2. Prep the Onions:
In a large skillet, melt 1 tablespoon of butter or oil over medium heat.
Add sliced onions and cook until soft and golden brown, about 10–15 minutes.
Remove from skillet and set aside.
3. Cook the Liver:
Season liver with salt and pepper. Dredge lightly in flour.
In the same skillet, heat remaining butter or oil over medium-high heat.
Add liver and cook 2–3 minutes per side, until browned and just cooked through (don’t overcook or it’ll get tough).
4. Finish & Serve:
Return onions to the skillet and stir gently with the liver.
Add a splash of water, broth, or Worcestershire sauce if you want more of a pan sauce.
✨ Serve hot with mashed potatoes, rice, or crusty bread.
Old-fashioned comfort food at its finest!
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