Ingredients (Serves 4)
- 1 lb (450 g) beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup (240 ml) milk (optional, for soaking)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 2–3 tbsp butter
- 2 tbsp cooking oil
- Fresh parsley, chopped (optional)
Instructions
- Soak the liver (optional but recommended):
- Place the liver in a bowl and cover with milk.
- Refrigerate for 30 minutes to 2 hours.
- Drain and pat dry.
- Prepare the coating:
- Mix the flour, salt, pepper, and paprika in a shallow dish.
- Lightly coat each liver slice with the seasoned flour.
- Cook the onions:
- Heat 1 tablespoon butter and the oil in a large skillet over medium heat.
- Add the onions and cook for 15–20 minutes, stirring occasionally, until soft and golden brown.
- Remove the onions from the skillet and keep warm.
- Cook the liver:
- Add the remaining butter if needed.
- Place the liver slices in the hot skillet in a single layer.
- Cook for 2–3 minutes per side, depending on thickness. Avoid overcooking, as liver becomes tough.
- Finish:
- Return the onions to the skillet and cook together for 1–2 minutes.
- Garnish with parsley if desired.
Serving Suggestions
Serve with:
- Creamy mashed potatoes
- Steamed green beans or peas
- Rice or buttered noodles
- Crusty bread to soak up the juices
Tips
- Soaking the liver in milk helps reduce bitterness and mellows the flavor.
- Cook over medium heat rather than high to keep the liver tender.
- Beef liver is best when it’s just cooked through and still slightly pink inside (if you’re comfortable with that level of doneness); overcooking makes it dry and grainy.
