Fried Liver and Onions
Ingredients
- 1½ lbs (680 g) beef liver, sliced
- 1–2 cups milk (for soaking)
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 3 tbsp butter
- 2 tbsp vegetable oil
- 1 cup beef broth (optional, for gravy)
Instructions
1. Soak the liver
- Rinse the liver and place it in a bowl.
- Cover with milk and soak for 30 minutes to 2 hours in the refrigerator.
- Drain and pat dry.
2. Prepare the onions
- Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat.
- Add sliced onions and cook for 15–20 minutes, stirring occasionally, until soft and caramelized.
- Remove onions and set aside.
3. Coat the liver
- Mix flour, salt, pepper, and garlic powder in a shallow dish.
- Dredge each liver slice in the seasoned flour.
4. Fry the liver
- Add remaining butter and oil to the skillet.
- Cook liver slices 2–3 minutes per side over medium-high heat.
- Avoid overcooking, as liver can become tough.
5. Finish
- Return onions to the skillet.
- If desired, add beef broth and simmer for 2–3 minutes to create a light gravy.
- Spoon onions and sauce over the liver.
Serving Suggestions
- Mashed potatoes
- Rice
- Buttered vegetables
- Cornbread or dinner rolls
Tips
- Soaking in milk helps reduce the strong liver flavor.
- Calf’s liver is generally milder and more tender than regular beef liver.
- Cook just until the center is slightly pink for the best texture.
Serves: 4–6
Prep Time: 15 minutes (+ soaking time)
