Liver and Onions Recipe

🥩 Liver and Onions Recipe
🧾 Ingredients:
500 g beef or lamb liver (thinly sliced)
2–3 large onions (sliced into rings)
1 cup milk (optional, for soaking)
½ cup flour
3–4 tbsp butter or oil
Salt and black pepper (to taste)
1 tsp paprika (optional)
1–2 cloves garlic (optional)
Fresh parsley (for garnish, optional)
👨‍🍳 Instructions:

1. Prep the liver
   Rinse the liver and remove any thin membrane.
   Slice into thin pieces if not already done.
   Soak in milk for 20–30 minutes (this reduces strong flavor).
   Drain and pat dry.
2. Season and coat
   Mix flour with salt, pepper, and paprika.
   Lightly coat each piece of liver in the flour mixture.
3. Cook the onions
   Heat 1–2 tbsp butter/oil in a pan over medium heat.
   Add sliced onions and cook slowly until soft and golden (about 10–15 minutes).
   Remove onions from the pan and set aside.
4. Cook the liver
   In the same pan, add remaining butter/oil.
   Cook liver slices over medium-high heat for about 2–3 minutes per side. (Don’t overcook—liver gets tough quickly.)
5. Combine
   Return onions to the pan.
   Mix gently and cook together for another 1–2 minutes.
   Add garlic at the end if using.
   🍽️ Serving Suggestions:
   Serve hot with mashed potatoes, bread, or rice.
   Add a squeeze of lemon for brightness.
   💡 Tips:
   Don’t overcrowd the pan—cook in batches if needed.
   Slightly pink inside = tender; overcooked = dry.
   You can add a splash of vinegar or lemon juice to balance the flavor.