Ingredients:
- 1 lb beef liver, sliced into ½-inch pieces
- 1½ cups milk (for soaking)
- 2 large onions, thinly sliced
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 4 tbsp butter (divided)
- 2 tbsp olive oil
- Fresh parsley (for garnish, optional)
Instructions:
- Soak the Liver
Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes in the fridge to mellow the flavor. Drain and pat dry with paper towels. - Prepare the Onions
In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat.
Add the sliced onions and cook until soft and caramelized, about 10–15 minutes. Stir often to avoid burning. Remove from skillet and set aside. - Dredge the Liver
In a shallow bowl, mix the flour, salt, pepper, and garlic powder.
Dredge each liver slice in the flour mixture, shaking off excess. - Cook the Liver
In the same skillet, heat the remaining 2 tbsp butter and 1 tbsp olive oil over medium-high heat.
Add liver slices and cook for 2–3 minutes per side, or until browned and cooked through (but not overdone—liver can get tough if overcooked). - Combine and Serve
Return the onions to the skillet with the liver. Toss gently to combine and warm through for 1–2 minutes.
Garnish with chopped fresh parsley if desired.
