Here’s a classic Beef Liver and Onions recipe—simple, hearty, and full of flavor when cooked right:
Ingredients (serves 2–4)
- 1 lb (450 g) beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup milk (for soaking liver)
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 1/2 tsp garlic powder (optional)
- 3–4 tbsp butter or oil
Instructions
- Prepare the liver
- Rinse liver slices and pat dry.
- Soak in milk for 30–60 minutes (this removes bitterness).
- Drain and pat dry again.
- Cook the onions
- Heat 1–2 tbsp butter/oil in a large skillet over medium heat.
- Add onions and cook slowly, stirring often, until soft and caramelized (15–20 minutes).
- Remove onions from skillet and set aside.
- Prepare the liver
- Mix flour, salt, pepper, and garlic powder.
- Lightly dredge liver slices in the seasoned flour; shake off excess.
- Cook the liver
- In the same skillet, add remaining butter/oil and increase heat to medium-high.
- Cook liver 2–3 minutes per side until browned outside but slightly pink inside.
- Do not overcook—liver becomes tough.
- Combine & serve
- Return onions to the skillet, gently mix with liver, and warm through for 1–2 minutes.
- Taste and adjust seasoning.
Tips for Tender Liver
- Do not overcook—this is the most important step.
- Soaking in milk or buttermilk makes liver milder and softer.
- Serve immediately.
Serving Suggestions
- Mashed potatoes
- Rice or buttered noodles
- Steamed vegetables or gravy
If you’d like, I can also give you a Southern-style version with gravy or a healthier pan-seared method with minimal flour.
