Beef Liver and Onions

Here’s a classic Beef Liver and Onions recipe—tender, flavorful, and simple to make.

Ingredients

• 1 lb (450 g) beef liver

• 2 large onions, thinly sliced

• 1 cup milk (for soaking)

• 1/2 cup all-purpose flour

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder (optional)

• 3–4 tbsp butter or oil

• Optional: fresh parsley for garnish

Instructions

1. Prepare the liver:

   • Slice the liver into 1/4–1/2 inch thick pieces.

   • Soak liver slices in milk for 30–60 minutes. This helps reduce bitterness and makes it more tender.

   • Drain and pat dry with paper towels.

2. Prepare the onions:

   • Heat 1–2 tablespoons of butter or oil in a large skillet over medium heat.

   • Add onions and cook, stirring occasionally, until soft and caramelized, about 10–12 minutes.

   • Remove onions from the pan and set aside.

3. Coat the liver:

   • In a shallow dish, mix flour, salt, pepper, and garlic powder.

   • Dredge each liver slice in the seasoned flour, shaking off excess.

4. Cook the liver:

   • Add remaining butter or oil to the skillet over medium-high heat.

   • Cook liver slices 2–3 minutes per side, until browned on the outside but still slightly pink inside (do not overcook—liver becomes tough).

5. Combine and serve:

   • Return the caramelized onions to the skillet and gently mix with the cooked liver.

   • Garnish with chopped parsley if desired.

   • Serve hot with mashed potatoes or rice.