Liver and Onions

Ingredients
1 lb beef liver, cut into bite-sized pieces
1 large onion, thinly sliced
1 cup beef broth
1/2 cup milk (for soaking the liver)
1/3 cup all-purpose flour
2 tablespoons oil or butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)

Instructions

1. Place the liver in a bowl and cover with milk. Let it soak for 20 to 30 minutes, then drain and pat dry.
2. In a shallow dish, mix flour, salt, black pepper, garlic powder, and paprika.
3. Coat each piece of liver lightly in the seasoned flour and shake off excess.
4. Heat 1 tablespoon of oil or butter in a skillet over medium heat. Add onions and cook until soft and golden, about 8 to 10 minutes. Remove and set aside.
5. Add remaining oil or butter to the skillet. Cook the liver for about 3 to 4 minutes per side. Avoid overcooking.
6. Return onions to the pan. Pour in beef broth and stir, scraping the bottom of the pan. Let it simmer for about 5 minutes.
7. Mix gently and cook for another 2 to 3 minutes. Serve hot.

Tips

Do not overcook the liver to keep it tender
A little lemon juice at the end adds fresh flavor
Serve with mashed potatoes, rice, or bread

Benefits

Rich in iron and vitamins
High in protein
Affordable and filling dish