Ingredients:

  • 1 lb (450g) Beef Liver, sliced about 1/4 inch thick
  • 2 cups (475ml) Milk
  • 1/4 cup (30g) All-Purpose Flour
  • 1/2 tsp Salt (3g)
  • 1/4 tsp Black Pepper (1g)
  • 1/4 tsp Garlic Powder (1g)
  • Pinch of Paprika
  • 4 tbsp (60ml) Butter, unsalted
  • 2 tbsp (30ml) Vegetable Oil
  • 2 Large Yellow Onions, thinly sliced
  • 2 cloves Garlic, minced
  • 2 cups (475ml) Beef Broth
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tbsp (15ml) Balsamic Vinegar
  • Salt and Pepper to taste
  • 2 tbsp (30ml) Chopped Fresh Parsley

Instructions:

  1. Soak liver in milk in a bowl for at least 30 minutes (or up to 2 hours) in the fridge. This helps to tenderize the liver and reduce bitterness.
  2. While the liver soaks, thinly slice the onions.
  3. Remove liver from milk and pat dry with paper towels. Dredge each slice in the seasoned flour mixture, shaking off excess.
  4. Melt 2 tbsp butter and 1 tbsp oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 15-20 minutes. Add minced garlic during the last minute of cooking. Remove onions from the skillet and set aside.
  5. Add remaining 2 tbsp butter and 1 tbsp oil to the skillet. Increase heat to medium-high. Working in batches, cook liver for 2-3 minutes per side, until nicely browned on the outside and still slightly pink inside. Don't overcook.
  6. Remove liver from skillet and set aside.
  7. Add beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and balsamic vinegar (if using). Bring to a simmer and cook for 5-7 minutes, or until the gravy has thickened slightly.
  8. Return the cooked onions and liver to the skillet with the gravy. Reduce heat to low and simmer for a few minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  9. Garnish with fresh parsley (if using) and serve immediately. Enjoy this classic old fashioned liver and onions!