Liver and Onions

Liver and Onions (Classic Homestyle Recipe)
A comforting, old-fashioned dish that’s tender, savory, and full of rich flavor. Soaking the liver in milk helps reduce bitterness and keeps it tender.
🥩 Ingredients
1 lb beef liver, cut into bite-sized pieces
1 large onion, thinly sliced
1 cup beef broth
1/2 cup milk (for soaking the liver)
1/3 cup all-purpose flour
2 tablespoons oil or butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
👩‍🍳 Instructions
1️⃣ Soak the Liver
Place the liver pieces in a bowl and cover with milk. Let soak for 20–30 minutes.
Drain and gently pat dry with paper towels.
2️⃣ Prepare the Coating
In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
Lightly dredge each piece of liver in the seasoned flour. Shake off excess.
3️⃣ Cook the Onions
Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
Add sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and caramelized.
Remove onions from the skillet and set aside.
4️⃣ Cook the Liver
Add remaining oil or butter to the skillet.
Place coated liver pieces in a single layer (don’t overcrowd).
Cook 2–3 minutes per side until browned outside but still slightly pink inside.
Avoid overcooking — liver becomes tough if cooked too long.
5️⃣ Make the Gravy
Return onions to the skillet.
Pour in beef broth and gently scrape the bottom of the pan to loosen browned bits.
Simmer for 5 minutes, until slightly thickened.
🍽️ Serve
Serve hot with:
Mashed potatoes
Rice
Buttered bread
Steamed vegetables