Ingredients:
- 500 g (1 lb) liver (beef or chicken)
- 2 large onions (sliced)
- 1 cup milk (optional, for soaking)
- ½ cup flour (for dredging)
- 3–4 tbsp oil or butter
- Salt and pepper to taste
- Optional: garlic, paprika, or a splash of vinegar
Instructions:
1. Prep the liver
- Rinse and slice into thin pieces
- Remove any membranes
- Optional: soak in milk for 30–60 minutes (reduces strong flavor and bitterness)
2. Prepare onions
- Slice onions thinly
- Cook them in a pan with a little oil or butter over medium heat until soft and golden (about 10–15 minutes)
- Set aside
3. Cook the liver
- Pat liver dry
- Lightly coat in flour, salt, and pepper
- Heat oil/butter in a pan
- Fry liver slices for 2–3 minutes per side (don’t overcook or it becomes tough)
4. Combine
- Return onions to the pan
- Mix with liver and cook together for 1–2 minutes
Tips for best results:
- ✔ Don’t overcook—liver should stay slightly tender inside
- ✔ Add a splash of vinegar or lemon at the end for balance
- ✔ Serve with mashed potatoes or bread