Ah, classic comfort food 😌🥩 Beef liver and onions—rich, savory, and surprisingly quick to make if you treat the liver right. Here’s a simple, foolproof method.
🥩 Beef Liver and Onions
Ingredients (serves 2–3)
- 1 lb beef liver, sliced ¼–½ inch thick
- 2 large onions, thinly sliced
- 1 cup milk (for soaking)
- 3–4 tbsp butter or oil
- Salt & black pepper
- ½ tsp garlic powder (optional)
- 1–2 tsp flour (optional, for light coating)
Instructions
- Soak the liver (optional but highly recommended)
- Place liver slices in milk for 30–60 minutes.
- This mellows the strong flavor and tenderizes the meat.
- Drain and pat dry before cooking.
- Cook the onions
- Heat 2 tbsp butter or oil in a skillet over medium heat.
- Add onions and sauté until soft and golden, about 10–12 minutes. Remove and set aside.
- Cook the liver
- Season liver with salt, pepper, and garlic powder.
- Optional: lightly dredge in flour for a thin crust.
- Heat remaining butter/oil in skillet over medium-high heat.
- Cook liver 2–3 minutes per side—do not overcook, it becomes tough and grainy.
- Combine and serve
- Return onions to skillet with liver for a minute to warm.
- Serve immediately, maybe with mashed potatoes or rice.
🔥 Pro Tips
- Quick cooking: Liver should be slightly pink inside for best tenderness.
- Flavor boost: Add a splash of balsamic vinegar or a squeeze of lemon at the end.
- Optional sides: Creamy mashed potatoes, sautéed greens, or roasted carrots.
- Avoid over-soaking: Milk soak over an hour can make liver mushy.
If you want, I can give a Southern-style liver and onions version with gravy, or a more modern sautéed version with herbs and garlic.
Do you want the classic comfort style or a flavor-forward twist?
