Beef Liver and Onions for 4 Servings

Instructions:

1. Place your 680g of sliced liver into a shallow bowl and pour over the 475ml of whole milk. Let this sit for at least 45 minutes in the fridge. This step is the difference between a liver y taste and a mild, buttery one. Once soaked, pat the strips very dry with paper towels. Toss the dried liver in a mixture of 125g flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp pepper.
2. Heat 30g of the butter and 30ml of olive oil in your skillet over medium heat. Add the sliced yellow onions. Cook them slowly for about 12-15 minutes until they are soft, translucent, and a deep golden brown. Move the onions to a plate and keep them warm. Don't wash the pan; those brown bits are flavor gold.
3. Add the remaining 30g of butter to the same skillet. Crank the heat to medium high. Place the floured liver strips in a single layer, making sure not to crowd the pan. Fry for 2-3 minutes per side until the coating is brown and crisp. Note: Do not overcook; the liver should still be slightly tender when pressed. Remove liver and set aside with the onions.
4. Reduce heat to medium. Sprinkle any leftover seasoned flour (about a tablespoon) into the remaining fat in the pan. Whisk for 1 minute to cook out the raw flour taste. Slowly pour in the 355ml of beef stock and 15ml of Worcestershire sauce. Whisk constantly until the liquid bubbles and thickens into a velvety sauce. Stir in the fresh thyme leaves.
5. Slide the liver and onions back into the gravy. Toss gently to coat everything in that glossy sauce. Let it simmer for just 1 minute to warm through. Serve immediately while the crust is still distinct and the gravy is hot.