Beef Liver and Onions – A Savory Classic with Rich Flavor

Rinse the beef liver slices under cold water and pat them dry with paper towels.
Season both sides of the liver slices with salt, pepper, garlic powder, and paprika (if using).
Cook the Onions:

Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, for about 10 minutes until they are softened and beginning to caramelize. If the onions start to brown too quickly, reduce the heat. Once caramelized, remove them from the skillet and set them aside.
Cook the Liver:

In the same skillet, add the remaining tablespoon of oil or butter and heat over medium-high.
Add the liver slices and cook for about 3-4 minutes per side, or until they are browned on the outside and cooked to your preferred doneness. Liver should be cooked through but remain tender. If you prefer it more well-done, cook for an additional 1-2 minutes per side.
Combine and Serve:

Return the caramelized onions to the skillet with the liver and stir to combine. If desired, drizzle with Worcestershire sauce for extra flavor.
Let everything cook together for an additional minute to allow the flavors to meld.
Garnish with fresh parsley before serving.
Serving and Storage Tips