Fried Liver with Onions — An Old-School Classic

This traditional dish is rich, flavorful, and very quick to make. Perfect for a hearty dinner!
 Ingredients500 g beef or calf liver, sliced2 large onions, thinly sliced1 cup milk (optional, helps reduce strong flavor)½ cup all-purpose flour3 tbsp butter or oilSalt and black pepper to taste1 tsp garlic powder (optional)Fresh parsley for garnish (optional)
 InstructionsSoak the liver (optional):Place the liver slices in a bowl with milk and let them soak for 20–30 minutes. This helps make the flavor milder. Drain and pat dry.Prepare the onions:Heat 1 tablespoon of butter or oil in a large skillet over medium heat.Add the sliced onions and cook until soft and lightly caramelized (about 8–10 minutes). Remove and set aside.Coat the liver:In a plate, mix flour, salt, pepper, and garlic powder.Lightly coat each liver slice in the seasoned flour.Fry the liver:Add the remaining butter or oil to the skillet.Cook the liver slices over medium-high heat for about 2–3 minutes per side until browned but still tender inside.Combine:Return the onions to the skillet and cook together for 1–2 minutes.Serve:Garnish with parsley and serve hot with mashed potatoes, rice, or fresh bread.
 Tip: Do not overcook liver—it becomes tough. Cook it just until browned.