Ingredients:
- 1 lb (450 g) beef liver, sliced
- 2 medium onions, thinly sliced
- 3 tablespoons butter or oil
- 1 cup milk (optional, for soaking)
- 1 tablespoon all-purpose flour (optional, for light coating)
- Salt and black pepper, to taste
Instructions:
Step 1: Prepare the Liver
If desired, place the liver slices in a bowl and cover with milk. Soak for 30 to 60 minutes to mellow the flavor. Drain well and pat dry with paper towels.
Season both sides of the liver with salt and pepper. Lightly dust with flour if using, shaking off any excess.
Step 2: Cook the Onions
Heat 1 tablespoon of butter or oil in a large skillet over medium heat.
Add sliced onions and cook, stirring occasionally, for 10 to 15 minutes until soft and caramelized.
Remove onions from the skillet and set aside.
Step 3: Cook the Liver
Add the remaining butter or oil to the same skillet. Increase heat to medium-high.
Place liver slices in the pan and cook for 2 to 3 minutes per side, just until browned and slightly pink inside. Avoid overcooking, as liver becomes tough.
Step 4: Combine and Serve
Return the onions to the skillet and gently toss with the liver. Cook for 1 additional minute to warm everything through. Adjust seasoning if needed.
Serving Suggestions
- Serve with mashed potatoes, rice, or crusty bread
- Pair with sautéed greens or steamed vegetables
- Add a splash of beef broth to the pan for a light gravy if desired
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat gently in a skillet over low heat to avoid overcooking