Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
Place in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
Drain the milk from the liver, and cut it into slices about 1/4 inch think.
In a large bowl, mix the flour with the garlic powder, salt and pepper. Set aside.
Place liver in flour mixture and coat evenly on both sides.
Cut an onion in to rings. Set aside.
Melt 2 Tbps butter in a large skillet, and the 1 tsp white sugar and stir.
Add the individual onion rings to skillet and sauté until they’re soft on medium-high heat. Remove the onions, and set aside on another plate.
Place coated liver into skillet with butter. Cook on medium-high heat until golden brown. It will be about 2 minutes per side.
Add the onions and cook about 3-4 minutes longer.
