Here’s a classic and hearty recipe for Beef Liver and Onions — a savory, old-fashioned dish that’s rich in flavor and nutrients.
🥩 Beef Liver and Onions
🛒 Ingredients (Serves 2–3)
- 1 lb (450 g) beef liver, sliced ¼–½ inch thick
- 2 medium onions, thinly sliced
- ½ cup milk (for soaking)
- ½ cup all-purpose flour (for dredging)
- 3–4 tbsp butter or oil
- Salt and black pepper to taste
- Optional: 1 tsp paprika or fresh parsley for garnish
👩🍳 Instructions
1️⃣ Prepare the Liver
- Place liver slices in a shallow bowl and cover with milk. Soak 30–60 minutes to reduce bitterness.
- Drain and pat dry with paper towels.
2️⃣ Dredge the Liver
- Lightly coat liver slices in flour, shaking off excess. Season with salt and pepper.
3️⃣ Cook the Onions
- In a large skillet, melt 2 tbsp butter or heat oil over medium heat.
- Add onions and cook 10–12 minutes, stirring occasionally, until soft and caramelized.
- Remove onions from skillet and set aside.
4️⃣ Cook the Liver
- In the same skillet, add remaining butter or oil.
- Cook liver slices 2–3 minutes per side over medium-high heat until browned outside but slightly pink inside (do not overcook, or it becomes tough).
- Return onions to the skillet and mix with liver, heating through.
5️⃣ Serve
- Plate liver with caramelized onions on top.
- Optional: garnish with paprika or chopped parsley.
- Serve with mashed potatoes, rice, or roasted vegetables.
🔥 Tips & Variations
- Tender liver: Do not overcook; medium doneness is best.
- Flavor boost: Add a splash of balsamic vinegar, Worcestershire sauce, or a squeeze of lemon before serving.
- Optional sauce: Deglaze the pan with a bit of beef broth and butter for a light gravy.
- Side pairing: Creamy mashed potatoes or sautéed greens complement liver well.
- Make ahead: Liver is best cooked fresh; onions can be prepared in advance.
If you like, I can provide a restaurant-style Beef Liver and Onions recipe with perfectly seared liver, deeply caramelized onions, and a rich pan sauce that’s tender, flavorful, and elegantly plated.
