Fried Liver with Onions — An Old-School Classic

This traditional dish is rich, flavorful, and very quick to make. Perfect for a hearty dinner!
🧾 Ingredients
500 g beef or calf liver, sliced
2 large onions, thinly sliced
1 cup milk (optional, helps reduce strong flavor)
½ cup all-purpose flour
3 tbsp butter or oil
Salt and black pepper to taste
1 tsp garlic powder (optional)
Fresh parsley for garnish (optional)
👩‍🍳 Instructions
Soak the liver (optional):
Place the liver slices in a bowl with milk and let them soak for 20–30 minutes. This helps make the flavor milder. Drain and pat dry.
Prepare the onions:
Heat 1 tablespoon of butter or oil in a large skillet over medium heat.
Add the sliced onions and cook until soft and lightly caramelized (about 8–10 minutes). Remove and set aside.
Coat the liver:
In a plate, mix flour, salt, pepper, and garlic powder.
Lightly coat each liver slice in the seasoned flour.
Fry the liver:
Add the remaining butter or oil to the skillet.
Cook the liver slices over medium-high heat for about 2–3 minutes per side until browned but still tender inside.
Combine:
Return the onions to the skillet and cook together for 1–2 minutes.
Serve:
Garnish with parsley and serve hot with mashed potatoes, rice, or fresh bread.
✨ Tip: Do not overcook liver—it becomes tough. Cook it just until browned.