Liver and Onions in a Skillet

Cooking method

1. Step 1:

   

   How do you make liver and onions in a skillet? Gather your ingredients. This recipe works with beef liver as well as pork or chicken liver. You can cook the liver right away or soak it in milk first.

2. Step 2:

   

   Peel the onions and rinse them in cold water. Cut them into half-moons. Don't slice them too fine, since they'll cook down as they simmer.

3. Step 3:

   

   Rinse the liver under running water and pat it dry with paper towels. Peel off the thin membranes. Cut the liver into bite-sized pieces — the exact size doesn't matter much, so go with what you like. Put some flour in a small bowl and dredge each piece of liver so it's evenly coated on all sides.

4. Step 4:

   

   Heat a skillet until hot and add a little vegetable oil. Add the sliced onion and cook for about a minute, until translucent.

5. Step 5:

   

   Then add the flour-coated liver to the pan. Stir to combine.

6. Step 6:

   

   Season with salt and ground pepper to taste. Cover the pan and simmer over low heat for 12–15 minutes. You can splash in a little water.

7. Step 7:

   

   Liver cooks quickly. Break open the largest piece — the inside should be an even gray, with no pink. To be safe, give it another minute. Overcook the liver and it turns tough and rubbery.

8. Step 8:

   

   The liver and onions are ready! It's wonderful with a side of rice, buckwheat, or mashed potatoes. Enjoy!