1 pound beef liver, sliced

### How to Prepare and Cook

1. **Soak the liver (optional):** To mellow the strong flavor and improve tenderness, soak the liver slices in milk or buttermilk for 30 minutes to an hour, then drain and pat dry.
2. **Season and dredge:** Season the liver with salt and pepper, then lightly coat each slice with flour.
3. **Cook:** Heat butter or oil in a skillet over medium heat. Add sliced onions if you like, cooking until caramelized. Then, add liver slices and cook 2-3 minutes per side until browned but still slightly pink inside — overcooking can make liver tough.
4. **Serve:** Plate the liver with the sautéed onions and your favorite side dishes, such as mashed potatoes or steamed vegetables.

### Tips for the Best Liver

* Don’t overcook — liver cooks quickly and can become tough if left too long.
* Use fresh liver for the best flavor and texture.
* Pair with acidic sides like a splash of lemon juice or a tangy salad to balance richness.

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### Final Thoughts

Cooking 1 pound of sliced beef liver doesn’t have to be intimidating. With simple steps and a few kitchen staples, you can enjoy a nutrient-rich, delicious meal that honors this often-underrated cut of meat. Give it a try and discover a new favorite!

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