Prepare the Liver:
Pat the beef liver dry with paper towels.
In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge the liver slices in the seasoned flour, coating both sides, and shake off any excess.
Cook the Onions:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-12 minutes.
Remove the onions from the skillet and set aside.
Cook the Liver:
In the same skillet, add the remaining olive oil or butter.
Add the liver slices and cook for 2-3 minutes on each side, or until browned and cooked to your liking. Be careful not to overcook, as the liver can become tough.
If desired, add a splash of beef broth to the skillet to create a light gravy and deglaze the pan.
Combine and Serve:
Return the caramelized onions to the skillet, stirring to combine with the liver.
Cook for an additional 1-2 minutes to heat through.
Serve hot, with the onions piled on top of the liver slices.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
