Here’s a classic, tender, and flavorful Beef Liver and Onions recipe — rich, savory, and cooked just right (not tough!).
🥩 Beef Liver and Onions
🛒 Ingredients (Serves 2–3)
- 1 lb (450 g) beef liver, sliced ¼–½ inch thick
- 2 large onions, thinly sliced
- ½–1 cup milk (for soaking)
- ½ cup all-purpose flour
- 4 tbsp butter (or oil)
- Salt, to taste
- Black pepper, to taste
- ½ tsp paprika (optional)
- Optional: ½ cup beef broth (for light gravy)
👩🍳 Instructions
1️⃣ Soak the Liver (Important Step)
- Place liver in a shallow bowl.
- Cover with milk and soak 30–60 minutes (this helps reduce bitterness and improves tenderness).
- Drain and pat dry thoroughly with paper towels.
2️⃣ Prepare the Coating
- Mix flour with salt, pepper, and paprika.
- Lightly dredge liver slices in the flour mixture. Shake off excess.
3️⃣ Caramelize the Onions
- Heat 2 tbsp butter in a skillet over medium heat.
- Add onions and cook 10–15 minutes, stirring occasionally, until soft and caramelized.
- Remove onions from skillet and set aside.
4️⃣ Cook the Liver
- Add remaining butter to the same skillet.
- Cook liver slices over medium-high heat for 2–3 minutes per side.
- The inside should remain slightly pink.
- Do NOT overcook — it becomes tough quickly.
5️⃣ Combine & Optional Gravy
- Return onions to the skillet.
- For a light gravy, add ½ cup beef broth and simmer 2–3 minutes until slightly thickened.
6️⃣ Serve
Serve hot with mashed potatoes, rice, or sautéed greens.
🔥 Pro Tips
- Thin slices cook more evenly.
- Medium doneness keeps liver tender.
- A splash of lemon juice at the end brightens flavor.
- Bacon fat can replace butter for extra richness.
If you’d like, I can also give you a Southern-style smothered liver and onions with rich brown gravy version.
