Best Liver and Onions if You're Scared of Liver

Rinse the liver under cold water and pat dry with paper towels.

Slice the liver into thin pieces, about 1/2 inch thick.

In a shallow dish, combine the flour, salt, black pepper, and garlic powder.

Dredge each piece of liver in the flour mixture, shaking off any excess flour.

In a large skillet, heat the butter and olive oil over medium heat until hot.

Add the sliced onions to the skillet and sauté until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.

In the same skillet, add the liver slices and cook for about 3-4 minutes on each side, or until browned and cooked through.

Return the onions to the skillet with the liver, and add the beef broth and Worcestershire sauce.

Simmer for an additional 2-3 minutes to heat through and combine flavors.

Serve hot, garnished with additional onions if desired.

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