Instructions
Place sliced liver in a bowl and cover with milk. Soak for 30–60 minutes to reduce bitterness.
Remove liver from milk and pat dry with paper towels.
In a shallow dish, combine flour, salt, pepper, and paprika. Lightly dredge liver in flour mixture.
Heat 1 tablespoon butter and olive oil in a large skillet over medium heat.
Add onions and cook slowly for 10–15 minutes until soft and caramelized. Remove and set aside.
Add remaining butter to the skillet.
Cook liver slices for about 2–3 minutes per side. Do not overcook — liver becomes tough if cooked too long.
Return onions to the pan and simmer together for 2–3 minutes.
Serve immediately.
Tips for Tender Liver
Soaking in milk helps mellow the strong flavor.
Cook just until browned; the inside should be slightly pink.
Avoid high heat, which makes liver rubbery.
Use fresh liver for the best texture and taste.
Optional Gravy Addition
After removing the liver, add ½ cup beef broth to the skillet and scrape up browned bits. Simmer until slightly thickened and pour over the liver and onions.
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