🥩 Liver and Onions

🥄 Ingredients (4 servings)

• 1 lb beef or calf liver, sliced into ½-inch thick pieces
• 2 large onions, thinly sliced
• 3 tbsp butter
• 2 tbsp olive oil
• ½ cup milk (for soaking)
• Salt & black pepper to taste
• 1 tsp garlic powder (optional)
• 1 tsp paprika (optional)
• Fresh parsley for garnish

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👩‍🍳 Instructions

1. Prep the liver

1. Rinse liver slices and soak in milk for 30–60 minutes (removes bitterness).
2. Pat dry with paper towels.
3. Season with salt, pepper, and optional garlic powder or paprika.

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2. Cook the onions

1. In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat.
2. Add sliced onions and sauté until caramelized, about 10–12 minutes.
3. Remove onions and set aside.

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3. Cook the liver

1. In the same skillet, add remaining butter if needed.
2. Sear liver slices 2–3 minutes per side until browned but still slightly pink inside (overcooking makes liver tough).
3. Return onions to the pan to warm with the liver.

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4. Serve

• Plate liver with onions on top.
• Garnish with fresh parsley.
• Serve with mashed potatoes, rice, or sautéed vegetables.

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💡 Tips

• Soaking liver in milk is key to mellow out bitterness.
• Don’t overcook—liver should remain tender.
• Use a cast iron skillet for best caramelization and flavor.
• Optional: splash of balsamic vinegar or Worcestershire sauce adds depth.