Beef Liver and Onions

Here’s a classic recipe for Beef Liver and Onions:

Ingredients:

• 1 lb (450g) beef liver, thinly sliced
• 2 large onions, thinly sliced
• 1 cup (240ml) milk (for soaking the liver)
• 1/2 cup (60g) all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 3 tbsp unsalted butter (or oil)
• 1 tbsp olive oil
• Optional garnish: Fresh parsley or thyme

---

Instructions:

1. Prepare the Liver:
   • Rinse the liver slices under cold water and pat dry with paper towels.
   • Place the liver in a bowl and cover with milk. Soak for 20-30 minutes to reduce the bitterness.
2. Prepare the Flour Coating:
   • In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper.
3. Sauté the Onions:
   • In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
   • Add the sliced onions and sauté until they are golden brown and caramelized (10-12 minutes). Stir occasionally.
   • Remove the onions from the skillet and set aside.
4. Cook the Liver:
   • Drain the liver and discard the milk. Pat the liver slices dry with paper towels.
   • Dredge each slice in the seasoned flour mixture, coating well.
   • In the same skillet, heat the remaining butter over medium-high heat.
   • Add the liver slices and cook for 2-3 minutes per side, until browned but still slightly pink in the center (avoid overcooking).
5. Combine and Serve:
   • Return the onions to the skillet and toss with the liver for 1-2 minutes to warm through.
   • Garnish with fresh parsley or thyme, if desired.

---

Serving Suggestions:

• Serve with mashed potatoes, steamed veggies, or buttered noodles for a comforting meal.