Ingredients

  • 1 lb (450 g) beef liver, sliced
  • 2 large onions, thinly sliced
  • ½ cup all-purpose flour
  • 3 tbsp butter
  • 2 tbsp olive oil
  • ½ cup beef broth
  • ½ tsp garlic powder
  • ½ tsp paprika (optional)
  • Salt and black pepper, to taste
  • 1 tbsp chopped fresh parsley (optional)

Instructions

1. Prepare the liver: Rinse only if needed, then pat the liver dry with paper towels. Remove any visible membranes and cut into thin slices. Soaking in milk for 20–30 minutes is optional to mellow the flavor; drain and pat dry afterward.

2. Season the flour: Mix flour, garlic powder, paprika, salt, and black pepper in a shallow bowl.

3. Cook the onions: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Add onions and cook for 8–10 minutes, stirring occasionally, until soft and golden. Transfer to a plate.

4. Coat the liver: Lightly dredge each slice in the seasoned flour and shake off excess.

5. Brown the liver: Add the remaining oil and butter to the skillet. Cook liver in batches for about 2–3 minutes per side to brown, adjusting for thickness. Avoid overcrowding the pan.

6. Make the gravy: Return the onions to the skillet and pour in the beef broth. Scrape up the browned bits and simmer briefly until the sauce comes together.

7. Check doneness: Use a food thermometer to ensure the liver reaches 160°F (71°C) internally. Avoid relying on color alone.

8. Serve: Sprinkle with parsley and serve hot with mashed potatoes, rice, vegetables, or warm bread.

Tips for the best flavor

  • Cook onions slowly for extra sweetness.
  • Don’t overcook the liver, as it can become tough.
  • Add a little extra beef broth if you prefer more gravy.
  • Refrigerate leftovers promptly and use within 3–4 days.

Enjoy this hearty, savory classic! 😋