Step by step

Method

4 steps

1. 1

   If soaking, cover liver with milk and refrigerate 30–60 minutes. Drain and pat very dry. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge lightly in flour; shake off excess.

2. 2

   In a large skillet over medium heat, melt 2 tablespoons butter with the oil. Add onions and a pinch of salt. Cook, stirring often, 12–15 minutes until soft and golden. Scoop onions to a plate.

3. 3

   Raise heat to medium-high. Add remaining butter. Cook liver in a single layer 2–3 minutes per side until browned outside and just barely pink inside (or 160°F if you prefer well done). Don't overcook or it turns tough. Move to a plate.

4. 4

   Pour broth and Worcestershire into the skillet; scrape up browned bits and simmer 1–2 minutes. Return onions (and liver if you want it sauced). Taste for salt and pepper. Serve onions over the liver with the pan juices.