Begin by preparing the liver. Place the sliced beef liver in a bowl and cover it with milk. Let it soak for at least 30 minutes to help remove any bitterness and enhance the flavor. After soaking, drain and pat the liver slices dry with paper towels
In a shallow dish, combine the flour, salt, pepper, garlic powder, and dried thyme. Dredge each slice of liver in the flour mixture, coating both sides evenly
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set them aside
In the same skillet, melt the butter over medium heat. Add the floured liver slices to the skillet, being careful not to overcrowd the pan. Cook the liver for about 2-3 minutes on each side, or until it is browned and cooked through. Be careful not to overcook the liver, as it can become tough and dry
Once the liver is cooked, return the caramelized onions to the skillet. Stir to combine and allow the flavors to meld together for a few minutes
Transfer the Beef Liver and Onions to a serving platter. Garnish with fresh parsley, if desired, for a pop of color and added flavor
Serve the Beef Liver and Onions hot, with your choice of sides such as mashed potatoes, rice, or steamed vegetables. The rich flavors of the dish pair well with a variety of accompaniments
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving
Enjoy the classic flavors of Beef Liver and Onions, a dish that’s both nutritious and comforting
How to Make
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