­Ingredients:

1 lb beef liver (sliced into thin strips)
2 large onions (thinly sliced)
1/2 cup milk (for soaking the liver)
1/4 cup all-purpose flour (for dredging)
2 tbsp olive oil or butter (for cooking)
Salt and pepper (to taste)
1/2 tsp garlic powder (optional)
1/4 tsp paprika (optional)
Fresh parsley (for garnish, optional)

Instructions:

Soak the Liver:
Place the beef liver in a bowl and cover it with milk. Let it soak for 20-30 minutes. This helps to reduce the liver’s strong flavor and tenderize it. After soaking, drain the milk and pat the liver dry with paper towels.
Prepare the Onions:
In a large skillet, heat 1 tablespoon of olive oil (or butter) over medium heat.
Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes until they are soft and caramelized. Remove the onions from the skillet and set them aside.
Dredge the Liver:
In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika (if using).
Lightly dredge the beef liver slices in the seasoned flour, shaking off any excess.
Cook the Liver:
In the same skillet, heat the remaining tablespoon of olive oil (or butter) over medium-high heat.
Add the dredged liver slices and cook for about 2-3 minutes on each side, or until the liver is browned on the outside and slightly pink in the center (be careful not to overcook, as liver can become tough).
Combine and Serve:
Once the liver is cooked, return the caramelized onions to the skillet and gently toss them together with the liver to heat through.
Garnish with fresh parsley if desired.
Serve:
Serve the beef liver and onions hot with your favorite sides, such as mashed potatoes, rice, or steamed vegetables.
Enjoy your tender and flavorful Beef Liver & Onions!
Prep Time: 10 minutes (plus 30 minutes for soaking) | Cook Time: 20 minutes | Servings: 4