Beef Liver: Classic with Onions

Ingredients:

• 1 pound beef liver, sliced into 1/4-inch thick pieces
• 2 large onions, thinly sliced
• 3 tablespoons butter or oil, divided
• 1 cup milk (for soaking)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon paprika (optional)
• 1/2 cup all-purpose flour (for dredging)
• Fresh parsley, chopped (for garnish)

1. Soak the liver:
   Place the liver slices in a shallow bowl and cover with milk. Let soak for 30 to 60 minutes. This helps mellow the strong flavor and tenderizes the liver.
2. Prepare the onions:
   While the liver soaks, heat 1 tablespoon of butter or oil in a large skillet over medium heat. Add the sliced onions and cook slowly until soft and caramelized, about 15-20 minutes. Stir occasionally to prevent burning. Remove onions from the skillet and set aside.
3. Prepare the liver:
   Remove liver from milk and pat dry with paper towels. Season with salt, pepper, and paprika if using. Lightly dredge each slice in flour, shaking off excess.
4. Cook the liver:
   In the same skillet, heat the remaining butter or oil over medium-high heat. Add the liver slices and cook for about 2-3 minutes per side until browned on the outside but still slightly pink inside. Avoid overcooking to prevent toughness.
5. Combine and serve:
   Return the caramelized onions to the skillet, mixing gently with the cooked liver. Heat through for a minute.
6. Garnish and serve:
   Sprinkle with fresh parsley and serve immediately. Great with mashed potatoes or crusty bread.

• Soaking the liver in milk is optional but highly recommended for milder flavor.
• Cooking liver quickly over medium-high heat keeps it tender and juicy.
• Avoid overcooking, as liver becomes tough and grainy.