Instructions:
Soak the liver: Place sliced liver in a bowl of milk and let it soak for 30–60 minutes. This helps mellow the strong flavor and tenderizes the meat.
Caramelize the onions: In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add the sliced onions and cook slowly until they become golden brown and soft — about 15–20 minutes. Remove from pan and set aside.
Prep the liver: Drain and pat the liver dry. (Optional: dredge lightly in flour for a crispier exterior.)
Cook the liver: In the same skillet, add remaining butter and oil. Cook the liver for about 2–3 minutes per side, until browned and just cooked through. Don’t overcook — liver becomes tough quickly!
Combine and serve: Return the onions to the pan, toss gently with the liver, and season with salt and pepper to taste.
Garnish: Sprinkle with fresh parsley if you like, and serve hot.
What to Serve With It
This dish pairs beautifully with:
Mashed potatoes or creamy polenta
Steamed green beans or sautéed kale
Crusty bread to soak up the juices
Final Thoughts
If you’ve been on the fence about liver, give this recipe a try. It might just surprise you — the way it surprised my family. Not only did everyone clean their plates, but they even asked if we could make it again next week.
And that’s a win in my book.
ADVERTISEMENT
