Tender and Juicy Onioned Liver Slices

Season the liver steaks with salt and pepper, and soak them in whole milk.

Drain the milk coating the liver and lightly coat the steaks with olive oil.

Brown the liver steaks in a skillet heated over medium heat.

Remove the browned steaks from the skillet and set them aside.

In the same skillet, add olive oil and sauté the onion until golden brown.

Add the Worcestershire sauce and a little water to the sautéed onions, mixing well.

Stir in the chopped parsley and scallions into the sauce.

Adjust the sauce seasoning, adding salt and pepper to taste.

Pour the prepared onion sauce over the reserved liver steaks.