Ingredients (Serves 2–3)
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1 lb (450 g) beef liver
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2 large onions, thinly sliced
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1 cup milk (for soaking liver)
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3–4 tbsp all-purpose flour (optional, for dredging)
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3 tbsp butter or oil
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Salt and pepper, to taste
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1 tsp garlic powder (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Liver
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Rinse the liver under cold water and pat dry.
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Slice into ¼–½ inch thick pieces.
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Soak the slices in milk for 30–60 minutes (this helps reduce bitterness and tenderizes the liver).
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Prepare the Onions
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While the liver soaks, melt 1–2 tbsp butter or oil in a large skillet over medium heat.
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Add sliced onions and cook slowly until golden brown and caramelized (about 15–20 minutes). Remove from skillet and set aside.
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Cook the Liver
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Remove liver from milk and pat dry.
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Optional: Dredge lightly in flour seasoned with salt, pepper, and garlic powder.
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In the same skillet, add the remaining butter or oil and heat over medium-high heat.
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Add liver slices and cook 2–3 minutes per side. Important: Don’t overcook! Liver should be slightly pink in the center for best texture. Overcooking makes it tough.
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Combine
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Reduce heat to low and return the caramelized onions to the pan with the liver.
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Toss gently for 1–2 minutes to blend flavors.
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Serve
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Season with extra salt and pepper if needed.
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Garnish with chopped parsley.
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Serve hot, ideally with mashed potatoes, rice, or crusty bread.
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💡 Tips:
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Always soak liver in milk if you want a milder taste.
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Cooking liver fast over high heat keeps it tender; slow cooking for too long can make it grainy.
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Caramelized onions add a sweet contrast to the rich liver flavor.
If you want, I can also give a slightly modern twist with wine and herbs that makes it taste restaurant-quality. Do you want me to do that?
