Classic Beef Liver and Onions is rich, tender, and deeply savory when prepared correctly. The secret to making beef liver delicious—and not tough or bitter—is soaking it in milk before cooking and searing it quickly over high heat so it stays tender on the inside.

Ingredients

Caramelized Onions

• 2 large yellow or sweet onions, sliced into thin rings

• 2 tbsp butter

• 1 tbsp olive oil

• ½ tsp salt

Beef Liver & Flour Coating

• 1 to 1.5 lbs beef liver, sliced (about ½-inch thick)

• 1½ cups whole milk or buttermilk (for soaking)

• ½ cup all-purpose flour

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp butter + 1 tbsp olive oil (for searing)

Optional Pan Gravy

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