Ingredients:
• 500g (1 lb) beef liver, sliced into thin strips
• 2 large onions, sliced
• 2 tbsp oil or butter (for frying)
• 1/2 cup milk (for soaking liver)
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp Worcestershire sauce (optional for added depth)
⸻
Instructions:
1. Soak the Liver (Optional but recommended):
• Place liver slices in milk for 30–60 minutes. This helps reduce bitterness and tenderizes the meat.
• Drain and pat dry before cooking.
2. Cook the Onions:
• In a large skillet, heat 1 tbsp oil or butter over medium heat.
• Add onions and sauté until golden and soft, about 10 minutes. Remove and set aside.
3. Cook the Liver:
• In the same skillet, add another tbsp of oil or butter.
• Season liver with salt, pepper, paprika, and garlic powder.
• Sear liver slices for about 2–3 minutes per side (don’t overcook—they become tough quickly!).
4. Combine and Finish:
• Return onions to the pan with the liver.
• Add Worcestershire sauce if using, and stir everything together for another minute.
• Serve hot with mashed potatoes, rice, or crusty bread.