Choose fresh, high-quality beef liver for the best flavor and texture. Fresh liver is more tender and has a milder taste compared to older liver
Soaking the liver in milk is an important step to remove any bitterness and tenderize the meat. Be sure to soak it for at least 30 minutes
Use a sharp knife to slice the liver thinly and evenly. This ensures that the liver cooks quickly and evenly in the skillet
Season the flour mixture well with salt, pepper, garlic powder, and dried thyme. Proper seasoning enhances the flavor of the liver
Caramelize the onions slowly over medium-high heat. This brings out their natural sweetness and adds depth to the dish
Cook the liver in butter for added richness and flavor. Butter helps to create a crispy, golden-brown crust on the liver slices
Be careful not to overcrowd the pan when cooking the liver. Cooking in batches ensures that the liver browns properly and doesn’t steam
Avoid overcooking the liver. Cook it just until it is browned and cooked through, but still tender. Overcooked liver can become tough and dry
Garnish the dish with fresh parsley for a pop of color and added freshness. Parsley adds a light, herbaceous flavor that complements the richness of the liver and onions
Serve the Beef Liver and Onions with your choice of sides. The dish pairs well with mashed potatoes, rice, steamed vegetables, or a simple green salad
Conclusion
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