A delightful twist on the classic beef liver and onions recipe, offering enhanced flavors and a simplified cooking process.
Place the liver in a bowl and cover with milk, ensuring all pieces are submerged. Refrigerate for 2 hours.
Soaking the liver in milk helps to mellow its flavor and remove any bitterness.
Heat butter in a skillet over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add sliced onions and sugar to the skillet. Sauté until soft and caramelized, about 10 minutes. Remove and set aside.
Stir occasionally to prevent the onions from burning and ensure even caramelization.
Mix flour, seasoning salt, garlic powder, and black pepper in a shallow dish.
Combine the dry ingredients thoroughly for an even coating on the liver.
Drain the liver and coat each piece in the seasoned flour mixture.
Shake off any excess flour to prevent clumping during cooking.
Heat more butter in the skillet over medium-high heat. Cook the liver slices in batches until browned on both sides, leaving the centers slightly pink. Remove and keep warm.
Avoid overcrowding the skillet to ensure even cooking.
Return the onions to the skillet to reheat and mix with the pan drippings.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the onions.
Serve the liver topped with the caramelized onions. Enjoy your meal!
Garnish with fresh parsley for a touch of color and freshness.
Continue in our app for the best experience
