Beef Liver and Onions

Ingredients:

1 lb beef liver, sliced

2 large onions, thinly sliced

1 cup milk (for soaking)

1/2 cup all-purpose flour

Salt and pepper, to taste

2–3 tbsp butter or oil (for frying)

Instructions:

1. Soak the Liver:

Place sliced beef liver in a bowl and pour the milk over it.

Let it soak for 30–60 minutes in the fridge. This helps mellow the strong flavor and tenderize the liver.

2. Prepare the Onions:

In a large skillet, melt 1 tablespoon of butter or oil over medium heat.

Add sliced onions and sauté until golden brown and caramelized, about 10–15 minutes.

Remove from skillet and set aside.

3. Dredge the Liver:

Drain the liver and pat dry with paper towels.

Season the flour with salt and pepper.

Dredge each piece of liver in the seasoned flour, shaking off excess.

4. Cook the Liver:

In the same skillet, add another tablespoon of butter or oil.

Cook the liver slices for about 2–3 minutes per side, or until browned and just cooked through. Do not overcook—they should still be slightly pink in the center to stay tender.

5. Combine and Serve:

Return the onions to the skillet and let them warm through with the liver for a minute.

Serve hot with mashed potatoes, rice, or a side of veggies.

Tip: If you like a bit of a gravy, deglaze the skillet with a splash of beef broth or wine after cooking and reduce slightly

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