Instructions
1. Prepare the Liver (Important!)
- Rinse the liver slices and place them in a bowl of milk.
- Soak 30 minutes to remove bitterness and improve tenderness.
- Drain and pat dry.
2. Caramelize the Onions
- Heat 1 tbsp oil + 1 tbsp butter in a pan.
- Add the sliced onions and cook on medium heat for 10–12 minutes, until golden and soft.
- Season with a little salt and remove from pan.
3. Dredge the Liver
- Mix flour with paprika, garlic powder, salt, and pepper.
- Coat each liver piece lightly in seasoned flour.
4. Cook the Liver
- Add the remaining butter and oil to the same pan.
- Sear the liver pieces for 2–3 minutes per side.
- Do not overcook — they should stay slightly pink inside for tenderness.
- Once cooked, return the onions to the pan.
- Add a splash of Worcestershire (optional).
- Toss everything together for 1 minute so flavors combine.
Serve With
🍽️ Mashed potatoes
🍽️ Fried potatoes or home fries
🍽️ Rice pilaf
🍽️ Steamed veggies
🍽️ Crusty bread to soak up the juices
⭐ Tips for Perfect Liver Every Time
- Soaking in milk is essential for a mild flavor.
- Do not cook liver on high heat for too long — it becomes tough.
- Add onions back at the end to keep them soft and sweet.
- A squeeze of lemon on top brightens the dish beautifully.
If you want, I can write this recipe in a Facebook post style, a short caption, or a step-by-step video script for your audience!
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