Ingredients:

  • 1 lb beef liver, sliced 1/2-inch thick
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, thinly sliced

Instructions:

  1. Place your 1 lb of sliced beef liver in a shallow bowl and cover completely with 1 cup of whole milk. Let it sit in the fridge for at least 30 minutes.
  2. Heat 1 tbsp of olive oil and 1 tbsp of butter in your skillet over medium heat. Add the sliced yellow onion. Cook for 8 minutes until soft and golden brown. Remove the onions and set them aside on a plate.
  3. In a separate shallow dish, whisk together the 1/2 cup flour, smoked paprika, garlic powder, salt, and pepper. Remove the liver from the milk and pat it gently with a paper towel.
  4. Dredge each piece of liver in the flour mixture, shaking off the excess. Add the remaining 1 tbsp of butter to the skillet. Increase the heat to medium high until the butter begins to sizzle.
  5. Place the liver in the pan without overcrowding. Cook for 2-3 minutes per side until the edges are crispy and deep brown.
  6. Add the cooked onions back into the pan for the last 60 seconds of cooking. This allows the onion juices to mingle with the crust of the meat.
  7. Transfer the liver and onions to a warm platter. Let it rest for 3 minutes before serving. This allows the internal juices to redistribute, ensuring every bite is velvety.