Fry beef liver by slicing it into individual portions, coating it in flour, and then frying it for up to three minutes per side, depending on the thickness of the liver. Beef liver cooks quickly and becomes tough when overcooked. Traditionally, a chef cooks and serves beef liver with onions.
Thinly slice two medium onions, and cook them in a skillet with 3 tablespoons of butter. When the onions are lightly browned, remove them from the skillet. Add 3 tablespoons of oil to the skillet, and allow it to heat. Dredge the liver in flour, using about 1/4 cup. Add the liver to the heated oil, and fry on each side for up to three minutes. Add the onions to the liver during the last minute of cooking. Dust with a dash each of salt and pepper. Serve immediately.
For variety, combine 1/4 cup of flour with 1/8 teaspoon of pepper and 1/2 teaspoon of salt. Mix well, and dredge the beef liver in the flour mixture, coating it well. Fry 4 slices of bacon in a large skillet until it is brown and crisp. Remove the bacon from the skillet, and add two thinly sliced onions and the liver. Fry the liver on each side for two to three minutes or until well cooked. Serve topped with the bacon.