“Liver a Little” Classic Liver & Onions

Ingredients

• 1 lb beef liver, sliced
• 1–2 onions, thinly sliced
• 2–3 tbsp butter or tallow
• ½ cup milk (optional, for soaking)
• Salt & pepper
• Optional: a light dusting of flour

Directions

1. Soak (optional but recommended)
   Place liver in milk for 30–60 minutes to mellow the flavour. Pat dry.
2. Cook the onions
   In a pan over medium-low heat, cook onions in butter or tallow until soft, golden, and slightly sweet. Remove and set aside.
3. Prep the liver
   Season with salt and pepper. Lightly dust with flour if you like a bit of crispness.
4. Quick sear
   Turn heat to medium-high. Cook liver 2–3 minutes per side.
   Don’t overcook—it should stay tender.
5. Bring it together
   Add onions back to the pan and warm through.

Find it in-store this week

• Grass-fed beef liver
• Farm-fresh onions
• Tallow (from our own cattle)

Homestead Tip

Liver it or not… this cut has been feeding families for generations.
Simple, nutrient-dense, and best enjoyed fresh off the pan.