Good beef liver recipes include AllRecipes.com's absolute best liver and onions recipe and MarthaStewart.com's sautéed calf's liver recipe. The first recipe requires 2 pounds of beef liver, 1 1/2 cups of milk, 1/4 cup of butter, 2 large onions, 2 cups of flour and salt and pepper to taste.
Slice the liver, and wash the slices with cold water. Place the liver slices in a medium bowl. Pour the milk into the bowl, and let the liver soak for up to 2 hours. Slice the onions into rings, and sauté them in a skillet with 2 tablespoons of the butter. Remove the onions from the skillet once they turn translucent and soft.
Combine the flour, salt and pepper in a bowl. Remove the liver slices from the milk, and coat them with the flour mixture. Melt the rest of the butter into the skillet. Cook the flour-coated liver slices in the skillet over medium high heat until they are browned on both sides. Add the onions to the skillet, and cook the ingredients together.
The liver and onion recipe from MarthaStewart.com uses the same process as AllRecipes.com's liver and onion recipe. However, at the very end of the recipe, when the liver and onions are cooked together, the sautéed calf's liver recipe includes 4 thinly sliced sage sprigs. Cook the sage along with the liver and onions for the last minute of cooking time.