1. Prepare the liver
Pat the liver slices dry with paper towels. If the slices are thick, cut them into smaller pieces.
For a milder flavor, soak the liver in milk for 20–30 minutes, then drain and pat completely dry.
2. Cook the onions
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until soft and golden brown.
Transfer the onions to a plate.
3. Season the liver
Combine the flour, garlic powder, paprika, salt, and black pepper in a shallow bowl.
Lightly coat each piece of liver in the seasoned flour and shake off the excess.
4. Brown the liver
Add the remaining butter and olive oil to the skillet.
Place the liver in a single layer and cook for approximately 2–3 minutes per side, depending on thickness.
Avoid overcrowding the pan.
5. Make the sauce
Return the cooked onions to the skillet.
Pour in the beef broth and Worcestershire sauce if using. Stir gently, scraping up the flavorful browned bits from the bottom of the pan.
Simmer for 2–3 minutes.
6. Finish cooking
Continue cooking until the liver reaches a safe internal temperature of 160°F (71°C). Avoid overcooking, as liver can become tough.
7. Serve
Transfer the liver and onions to a serving plate and spoon the pan sauce over the top.
Garnish with fresh parsley.
Tender liver, sweet caramelized onions, and rich savory gravy—a true old-fashioned classic! 🥩🧅
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