Beef Liver and Onions recipe

Ingredients

• 1 lb beef liver, sliced into 1/2-inch thick pieces
• 1 cup milk (for soaking)
• 1/2 cup all-purpose flour (for dredging)
• 2 large onions, thinly sliced
• 4 tbsp butter (divided)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional: parsley for garnish

Instructions

1. Soak the Liver:
   • Place the liver slices in a bowl and cover with milk. Let soak for 30–60 minutes in the refrigerator to mellow the flavor and tenderize.
2. Prepare the Onions:
   • In a large skillet, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium heat.
   • Add the sliced onions and sauté until golden brown and caramelized, about 15–20 minutes. Stir occasionally.
   • Remove onions from skillet and set aside.
3. Dredge the Liver:
   • Remove liver from milk and pat dry with paper towels.
   • Season the flour with salt and pepper, then dredge the liver pieces lightly in the seasoned flour.
4. Cook the Liver:
   • In the same skillet, add the remaining 2 tablespoons butter and 1 tablespoon olive oil.
   • Cook the liver slices over medium-high heat for about 2–3 minutes per side, or until browned and cooked through but still tender (do not overcook).
5. Combine and Serve:
   • Return the onions to the skillet with the liver, letting everything warm together for a minute.
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Garnish with parsley if desired and serve immediately.

🍽️ Serving Suggestions:
Pairs beautifully with mashed potatoes, rice, or steamed vegetables.

Let me know if you’d like a variation or a printable format!