Liver and Onions with Mashed Potatoes

Instructions

1. 1

   Prepare the Liver

   • Place the liver slices in a shallow dish and pour the milk over them, ensuring they are fully submerged.
   • Let the liver soak for at least 30 minutes, or up to 2 hours in the refrigerator. This step is crucial for mellowing the flavor and tenderizing the meat.
   • After soaking, drain the milk completely and pat the liver slices very dry with paper towels.
2. 2

   Caramelize the Onions

   • In a large skillet over medium heat, melt the butter with the vegetable oil.
   • Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 12-15 minutes, until the onions are soft, sweet, and deeply golden brown.
   • Using a slotted spoon, remove the caramelized onions from the skillet and set them aside on a plate.
3. 3

   Dredge and Cook the Liver

   • In a shallow dish, combine the all-purpose flour, remaining salt, and black pepper. Mix well.
   • Dredge each piece of dried liver in the seasoned flour, coating both sides evenly. Gently shake off any excess.
   • Increase the heat under the skillet to medium-high. The pan should still have residual fat; add a bit more oil if it looks dry.
   • Carefully place the floured liver slices in the hot pan in a single layer, avoiding overcrowding. Cook in batches if necessary.
   • Fry for 2-3 minutes per side. The liver should be browned on the outside but still slightly pink in the center. Overcooking will result in a tough texture.
   • Remove the cooked liver from the skillet and place it on the plate with the onions.
4. 4

   Make the Pan Gravy

   • Reduce the heat to medium. Pour the beef broth into the skillet to deglaze.
   • Use a wooden spoon or whisk to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
   • Stir in the Worcestershire sauce.
   • Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing it to reduce and thicken slightly into a gravy.
5. 5

   Combine and Serve

   • Return the cooked liver and caramelized onions to the skillet with the gravy.
   • Gently toss to coat everything and allow it to heat through for about 1 minute.
   • Garnish with fresh chopped parsley.
   • Serve immediately over creamy mashed potatoes, egg noodles, or crusty bread.