🥩 Beef Liver and Onions
A classic old-fashioned comfort dish — tender, flavorful liver topped with sweet caramelized onions.
📝 Ingredients
- 1 lb beef liver, sliced
- 1–2 large onions, thinly sliced
- ½ cup flour (for dredging)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 3–4 tbsp butter (or bacon grease for richer flavor)
- ¼ cup beef broth (optional, for extra moisture)
👩🍳 Instructions
- Prep the liver (optional but recommended):
Soak liver in milk for 30–60 minutes in the refrigerator. This helps mellow the strong flavor. Pat dry before cooking. - Season flour:
Mix flour, salt, pepper, and paprika in a shallow dish. - Caramelize onions:
Melt 2 tablespoons butter in a large skillet over medium heat.
Add onions and cook 15–20 minutes, stirring occasionally, until soft and golden brown.
Remove and set aside. - Dredge liver:
Lightly coat liver slices in seasoned flour. Shake off excess. - Cook liver:
Add remaining butter to skillet.
Cook liver 2–3 minutes per side over medium heat.
Do not overcook — it should be just slightly pink inside for tenderness. - Finish:
Return onions to pan. Add a splash of beef broth if desired and simmer 2–3 minutes.
✨ Tips for Tender Liver
- Do not overcook — that’s the main reason liver gets tough.
- Slice pieces evenly so they cook at the same rate.
- Bacon grease adds wonderful flavor.
Serve with mashed potatoes, rice, or buttered peas.
If you’d like, I can also give you a Southern-style version with gravy or a bacon-smothered variation.
