1. Prep the liver:
Rinse the liver slices and pat dry with paper towels. Trim off any membranes or veins if needed. Optionally soak in water with vinegar or milk for 10–15 minutes to mellow the flavor, then drain and pat dry.

2. Sauté onions:
Heat 1 tablespoon of oil in a large pan over medium heat. Add the onions and cook until soft and golden, about 8–10 minutes. Remove and set aside.

3. Cook the liver:
Add another tablespoon of oil to the same pan. Increase heat slightly and add the liver slices in a single layer. Fry for 2–3 minutes per side until browned but still tender inside — avoid overcooking or it’ll turn tough.

4. Add garlic & seasoning:
Stir in garlic, paprika (if using), salt, and pepper. Cook for 1 minute until fragrant.

5. Deglaze & simmer:
Pour in stock or water to deglaze the pan, scraping up any browned bits. Return onions to the pan and let everything simmer for another 5 minutes on low heat. Finish with a splash of vinegar or lemon juice.

6. Serve:
Garnish with chopped parsley (optional) and serve hot with pap, mashed potatoes, or rice.

‍