Milk: Enough to cover the liver slices – soaking in milk helps to remove the bitter taste.
All-purpose flour: 1/2 cup – for dredging the liver.
Salt: 1 teaspoon – for seasoning.
Black pepper: 1/2 teaspoon – for seasoning.
Paprika: 1 teaspoon – optional, for added flavor.
Vegetable oil: 2 tablespoons – for frying.
Butter: 2 tablespoons – adds richness to the dish.
Onions: 2 large, thinly sliced – for sweetness.
Beef broth or water: 1/2 cup – for deglazing the pan and making a sauce.
Fresh parsley: Chopped, for garnish – optional.
Instructions
Prep the Liver:
Rinse the liver slices under cold water, then place them in a bowl. Cover with milk and let soak for at least an hour in the refrigerator. This step is optional but recommended to reduce the bitterness of the liver.
Dredge the Liver:
Drain and pat the liver dry with paper towels. In a shallow dish, mix the flour, salt, pepper, and paprika. Dredge the liver slices in the flour mixture, shaking off any excess.
Cook the Onions:
In a large skillet, melt 1 tablespoon of butter with the vegetable oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
Cook the Liver:
In the same skillet, increase the heat to medium-high. Add the remaining butter. When the butter is melted, add the liver slices. Cook for about 2-3 minutes on each side for medium doneness. Avoid overcooking, as the liver can become tough. Remove the liver from the skillet and set aside with the onions.
Make the Sauce:
Reduce the heat to medium. Add the beef broth or water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for a few minutes until the sauce is slightly reduced.
Serve:
Return the liver and onions to the skillet, coating them in the sauce. Warm through for a minute, then serve immediately, garnished with chopped parsley if desired.
