Liver and Onions

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Difficulty Level: Easy
• Recipe Intensity: Moderate Flavor
• Servings: 4 servings

Ingredients

For the Liver

• 1 ½ pounds beef liver, sliced
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 3 tablespoons butter
• 2 tablespoons olive oil

For the Onions

• 2 large yellow onions, thinly sliced
• 1 tablespoon butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnish

• Fresh parsley, chopped
• Lemon wedges

Why Soak Liver in Milk?

One of the secrets to making delicious liver and onions is soaking the liver in milk before cooking. This step helps reduce the strong mineral flavor sometimes associated with liver while also tenderizing the meat. Even soaking it for 20 to 30 minutes can make a noticeable difference in texture and flavor.

If you have extra time, you can soak the liver in milk for up to two hours in the refrigerator for even milder flavor.

Instructions

Step 1: Prepare the Liver

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