Ingredients
- 1 lb beef liver, sliced into thin pieces
- 2 large onions, thinly sliced
- 2–3 tbsp butter (or oil)
- 1 cup milk (for soaking liver)
- 1 cup flour (for dredging)
- Salt and black pepper, to taste
Instructions
- Prepare Liver
- Rinse the beef liver and place it in a bowl of milk for 20–30 minutes.
- This helps reduce bitterness and keeps it tender. Drain and pat dry.
- Caramelize Onions
- In a large skillet, melt 1–2 tbsp butter over medium heat.
- Add sliced onions and cook slowly until golden brown and soft (about 10–15 minutes). Remove and set aside.
- Cook the Liver
- Season the liver slices with salt and pepper, then dredge lightly in flour.
- In the same skillet, add the rest of the butter.
- Fry the liver slices over medium-high heat for about 2–3 minutes per side. Do not overcook; they should be browned outside but still tender inside.
- Combine & Serve
- Add the onions back on top of the liver.
- Serve hot with mashed potatoes, rice, or crusty bread.
