- Prepare the liver: Rinse the liver briefly and pat it completely dry with paper towels. If the slices are thick, gently pound them to about ¼-inch thickness.
- Season the flour: In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
- Coat the liver: Dredge each liver slice lightly in the seasoned flour, shaking off any excess.
- Brown the onions: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until deeply golden and caramelized. Transfer them to a plate.
- Cook the liver: Add the remaining butter and oil to the skillet. Place the floured liver slices in the hot pan without overcrowding. Cook for about 2–3 minutes per side, depending on thickness.
- Make it flavorful: Return the browned onions to the skillet. Pour in the beef broth and Worcestershire sauce, then sprinkle in the thyme if using.
- Simmer briefly: Reduce the heat and let everything simmer together for 2–3 minutes, allowing the onions and pan juices to create a savory sauce.
- Serve: Remove from the heat and serve the liver immediately with plenty of caramelized onions and pan gravy.
Tip: The biggest secret to tender liver is not overcooking it. Thin slices cooked quickly over medium-high heat will stay much more tender than liver left in the pan too long. Serve with mashed potatoes, rice, or warm biscuits for a classic comfort-food meal. 🥩🧅
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