1 lb (450 g) beef liver, sliced
• 2 medium onions, sliced
• 3 tablespoons butter or oil
• Salt & pepper, to taste
• 1 cup milk (optional, for soaking to mellow the flavor)
• 1 tablespoon flour (optional, for light coating)
1. Prep the liver:
If you want a milder flavor, soak the slices in milk for 30 minutes. Pat dry and season with salt & pepper. (Optional: lightly coat in flour.)
2. Cook the onions:
Heat butter/oil in a skillet. Add the sliced onions and cook over medium heat until soft and golden. Remove and set aside.
3. Cook the liver:
Add a little more butter/oil to the pan. Cook the liver slices for 2–3 minutes per side, just until browned. Don’t overcook—they get tough.
4. Combine:
Return the onions to the pan, toss gently with the liver, and warm everything together for 1 minute.
5. Serve:
Enjoy with mashed potatoes, rice, or crusty bread for a hearty homestyle meal.