Here’s a classic, old-fashioned Beef Liver and Onions recipe — simple, tender, and full of flavor.
🥩 Beef Liver and Onions
Ingredients (Serves 4)
- 1 lb (450g) beef liver, sliced about ¼ inch thick
- 2 large onions, thinly sliced
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 3–4 tbsp butter or oil
- ½ cup milk (for soaking liver, optional)
Instructions
1️⃣ Prep the Liver (Optional but Recommended)
- Place liver slices in a bowl and cover with milk.
- Let soak 30–60 minutes in the refrigerator to reduce bitterness.
- Drain and pat dry with paper towels.
2️⃣ Prepare the Onions
- In a large skillet, melt 1–2 tbsp butter or oil over medium heat.
- Add sliced onions and sauté 8–10 minutes until caramelized and soft.
- Remove onions and set aside.
3️⃣ Dredge the Liver
- In a shallow dish, combine flour, salt, pepper, and paprika.
- Dredge each liver slice in the flour mixture, shaking off excess.
4️⃣ Cook the Liver
- In the same skillet, heat remaining butter or oil over medium heat.
- Add liver slices and cook 2–3 minutes per side until browned and just cooked through.
⚠️ Don’t overcook — liver becomes tough and grainy if cooked too long.
5️⃣ Combine & Serve
- Return onions to the pan and stir gently to combine.
- Serve hot with mashed potatoes, rice, or sautéed vegetables.
💡 Tips
- Soaking in milk mellows the strong flavor of liver.
- Use a heavy skillet (cast iron works best) for even browning.
- For extra flavor, add a splash of Worcestershire sauce or balsamic vinegar while cooking onions.
- Serve with pan gravy made from drippings for a richer dish.
If you want, I can also give you a Southern-style liver and onions with bacon gravy or a quick skillet version for faster cooking.
Do you want one of those variations?
