🥩🧅 Beef Liver and Onions
A classic comfort dish where tender beef liver is pan-fried and topped with sweet caramelized onions.
🛒 Ingredients
- 500 g (1 lb) beef liver, sliced
- 1–2 cups milk (for soaking)
- 2 large onions, sliced
- 1 cup all-purpose flour
- 4 tbsp butter or oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
👩🍳 Instructions
1️⃣ Soak the Liver
- Place liver slices in a bowl.
- Cover with milk and soak for 30–60 minutes.
- This helps remove bitterness and makes the liver more tender.
- Drain and pat dry with paper towels.
2️⃣ Cook the Onions
- Heat 2 tbsp butter or oil in a skillet over medium heat.
- Add sliced onions.
- Cook 10–15 minutes, stirring occasionally until soft and caramelized.
- Remove onions from the pan and set aside.
3️⃣ Prepare the Liver
- In a plate or bowl mix flour, salt, pepper, and paprika.
- Lightly coat each liver slice in the seasoned flour.
4️⃣ Fry the Liver
- Add remaining butter or oil to the skillet.
- Cook liver slices 2–3 minutes per side over medium-high heat.
- Do not overcook or the liver becomes tough.
5️⃣ Finish the Dish
- Return onions to the skillet.
- Cook together 2–3 minutes so flavors combine.
🍽️ Serve With
- Mashed potatoes
- Rice
- Buttered vegetables
- Crusty bread
⭐ Tips
- Adding a little beef broth to the pan creates a quick onion gravy.
- Some people add bacon for extra flavor.
- Cook liver just until slightly pink inside for the best texture.
If you want, I can also show you:
🥩 Southern-style smothered liver and onions with gravy
🍳 The secret to making liver taste less strong
🥘 3 different ways to cook beef liver that taste much better.
