• 1½ lbs beef liver, sliced

• 2 large onions, thinly sliced

• ½ cup all-purpose flour

• 3 tbsp butter

• 2 tbsp olive oil

• ½ cup beef broth

• ½ tsp garlic powder

• ½ tsp black pepper

• ½ tsp paprika

• Salt, to taste

• 2 tbsp fresh parsley, chopped

1. Rinse the liver and pat it dry with paper towels. Season the flour with garlic powder, paprika, black pepper, and a little salt. Lightly coat each slice of liver in the seasoned flour.

2. Heat 1 tbsp butter and the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and golden. Remove the onions and set aside.

3. Add the remaining butter to the skillet. Cook the liver for about 2–3 minutes per side, depending on thickness, until browned and cooked through.

4. Return the onions to the skillet and pour in the beef broth. Simmer for 2–3 minutes, gently stirring, until the sauce comes together.

5. Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot with mashed potatoes, rice, or warm bread.