Liver and Onions

Here’s a classic liver and onions recipe—simple, traditional, and comforting 🍽️

Ingredients

• 1 lb beef liver (or calf’s liver), sliced
• 1 cup milk (for soaking)
• ½ cup flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• 2 large onions, sliced
• 3 Tbsp butter or oil

Instructions

1. Soak the liver:
   Place liver slices in a bowl and cover with milk. Soak 30–60 minutes, then drain and pat dry. (This helps mellow the flavor.)
2. Prepare the coating:
   Mix flour, salt, pepper, and garlic powder in a shallow dish. Lightly coat the liver slices.
3. Cook the onions:
   Heat 1–2 Tbsp butter/oil in a skillet over medium heat. Add onions and cook 10–15 minutes, stirring, until soft and golden. Remove and set aside.
4. Cook the liver:
   Add remaining butter/oil to the pan. Cook liver 2–3 minutes per side until browned and just cooked through (don’t overcook or it gets tough).
5. Serve:
   Top liver with onions and serve warm.

Tips

• Liver cooks very fast—keep it tender by not overcooking.
• If you like gravy, add a splash of broth to the pan after cooking.
• Goes well with mashed potatoes or rice.

If you want, I can share a Southern-style version, a gravy-based recipe, or tips for making liver milder in taste.