Classic Beef Liver and Onions

Classic Beef Liver and Onions
Ingredients
1 lb beef liver
¼ cup all-purpose flour
½ tsp salt
⅛ tsp black pepper
¼–½ cup butter
1–2 tbsp oil
2 large onions, thinly sliced
1 tsp garlic powder (optional)
Fresh parsley for garnish (optional)
Instructions

1. Prepare the Liver
   Rinse liver under cold water and pat dry.
   Slice into serving-size pieces if needed.
   For a milder flavor, soak liver in milk for 30–60 minutes, then drain and pat dry.
2. Season the Flour
   In a shallow bowl, combine:
   flour
   salt
   pepper
   garlic powder if using
3. Coat the Liver
   Lightly dredge each piece of liver in the flour mixture.
   Shake off excess flour.
4. Cook the Onions
   Heat 2 tbsp butter and a little oil in a large skillet over medium heat.
   Add sliced onions.
   Cook slowly for 15–20 minutes, stirring often, until soft and caramelized.
   Remove onions from skillet and set aside.
5. Cook the Liver
   Add remaining butter to the skillet.
   Cook liver slices for about 2–3 minutes per side.
   Avoid overcooking or the liver can become tough.
6. Finish the Dish
   Return onions to the skillet.
   Cook together for 1–2 minutes until heated through.
   Serving Suggestions
   Serve with:
   Mashed potatoes
   Rice or buttered noodles
   Steamed vegetables
   Cornbread or dinner rolls
   Tips for Success
   Soaking liver in milk helps reduce bitterness.
   Do not overcrowd the pan.
   Liver is best slightly pink inside for tenderness.