1. Prepare the Liver
Begin by coating the liver pieces in a mixture of flour, salt, black pepper, and garlic powder. Ensure each piece is evenly coated, then shake off any excess flour.
2. Cook the Onions
In a large skillet, heat a generous amount of vegetable oil or butter over medium heat. Add the finely chopped onions and sauté until they become soft and golden brown, which should take about 5-7 minutes. Once done, remove the onions from the pan and set them aside.
3. Cook the Liver
In the same skillet, add a bit more oil or butter if necessary. Place the coated liver pieces in the pan. Cook each side for approximately 2-3 minutes, just until the liver is firm on the outside while remaining slightly pink inside. Be careful not to overcook, as the liver can become tough if cooked too long.
4. Make the Sauce
Remove the liver from the pan and keep it warm. Add a splash of broth or water to the pan and stir, scraping the bottom to incorporate any browned bits into the liquid. This will create a rich, flavorful sauce. Allow it to simmer for a few minutes until smooth and slightly thickened.
5. Combine and Serve
Return the sautéed onions to the pan, mixing them into the sauce. Pour this onion sauce over the liver, ensuring each piece is well-coated.
Enjoy your delicious liver and onion dish!
