Beef Liver with Onions

Ingredients:

• 1 lb beef liver, thinly sliced

• 2 large onions, thinly sliced

• 1 cup milk (for soaking liver)

• 3 tbsp flour (optional, for dredging)

• 3 tbsp butter or oil

• Salt & black pepper, to taste

• 1 tsp garlic powder (optional)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Soak liver: Place liver slices in milk for 30–60 minutes to mellow the strong flavor. Drain and pat dry.

2. Dredge (optional): Lightly coat liver slices in flour mixed with salt, pepper, and garlic powder.

3. Cook onions: In a large skillet, heat 1–2 tbsp butter or oil over medium heat. Sauté onions until golden and soft, about 8–10 minutes. Remove and set aside.

4. Cook liver: In the same skillet, heat remaining butter or oil. Cook liver slices 2–3 minutes per side, depending on thickness. Liver should be slightly pink inside — do not overcook or it becomes tough.

5. Combine: Return onions to the skillet, gently toss with liver, and cook for 1–2 more minutes.

6. Serve: Garnish with chopped parsley and serve immediately. Perfect with mashed potatoes, rice, or steamed vegetables.