Beef, Liver and Onions!!!

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## **Instructions**

1. **Prep the Liver:**
Rinse the liver under cold water and pat dry. Slice into manageable strips. For a milder flavor, soak the liver in milk for 20–30 minutes, then drain and pat dry.

2. **Season and Dredge:**
In a shallow bowl, combine flour, paprika, salt, and pepper. Lightly coat the liver slices in the seasoned flour.

3. **Caramelize the Onions:**
Heat 1 tbsp of oil or butter in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until golden and soft (about 15–20 minutes). Remove and set aside.

4. **Sear the Beef (Optional):**
If using additional beef steak, sear the pieces in the same pan with a little more oil until browned and cooked through. Set aside.

5. **Cook the Liver:**
In the same skillet, add more oil if needed and cook the liver strips for about 2–3 minutes per side. Do not overcook – liver should be browned outside but slightly pink in the center to remain tender.

6. **Bring It Together:**
Return onions (and beef, if using) to the pan with the liver. Add a splash of beef broth for moisture if desired, and let everything simmer together for a few minutes to meld the flavors.

7. **Serve:**
Plate it up hot, garnished with fresh parsley. Serve alongside mashed potatoes, rice, or crusty bread to soak up all the savory juices.

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## **Tips for Success**

* **Don’t overcook the liver!** Overcooking is the most common reason liver turns tough and bitter. Keep it quick and gentle.
* **Milk soak = milder flavor.** It’s optional, but soaking liver in milk helps draw out impurities and can improve taste and texture.
* **Use sweet onions** like Vidalia for the best balance against the richness of the meat.

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## **Final Thoughts**

**Beef, Liver, and Onions** is more than just a recipe – it’s a connection to old-world cooking, to family dinners, and to a time when nothing went to waste. Rich in flavor and steeped in tradition, this dish reminds us that sometimes, the most humble ingredients create the most memorable meals.

If you’ve been hesitant to try liver, this is the dish that just might change your mind.

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