Here’s a classic Beef Liver and Onions recipe — tender liver with sweet caramelized onions. When cooked properly, it’s flavorful and not bitter. 🥩🧅
Beef Liver and Onions Recipe
Ingredients (Serves 4)
- 1 lb beef liver, sliced
- 1–2 large onions, thinly sliced
- ½ cup milk (for soaking)
- ½ cup all-purpose flour
- Salt and black pepper, to taste
- ½ tsp paprika (optional)
- 3–4 tbsp butter or oil
- Optional: 1–2 tbsp balsamic vinegar or beef broth
Instructions
1. Soak the Liver (Important Step)
- Place liver slices in a bowl and cover with milk.
- Soak 30–60 minutes in the refrigerator.
- This helps reduce bitterness and improves texture.
- Drain and pat dry before cooking.
2. Caramelize the Onions
- Heat 1–2 tbsp butter or oil in a large skillet over medium heat.
- Add sliced onions and cook 15–20 minutes, stirring occasionally, until soft and golden brown.
- Remove onions from skillet and set aside.
3. Prepare the Liver
- In a shallow dish, mix flour, salt, pepper, and paprika.
- Lightly dredge liver slices in the flour mixture, shaking off excess.
4. Cook the Liver
- Add remaining butter or oil to the skillet over medium heat.
- Cook liver slices 2–3 minutes per side.
- Do not overcook — liver becomes tough quickly.
- Inside should be slightly pink for tenderness.
5. Finish
- Return onions to the skillet and cook together 1–2 minutes.
- Optional: Add a splash of beef broth or balsamic vinegar to deglaze the pan and create a light sauce.
Serve
- Serve hot with mashed potatoes, rice, or buttered noodles.
- Spoon caramelized onions over the top.
Tips for Best Results
- Slice liver evenly so it cooks uniformly.
- Medium heat is key — too high and it toughens; too low and it won’t brown properly.
- If you prefer milder flavor, soak in milk up to 2 hours.
If you’d like, I can also give a Southern-style version with gravy that’s extra rich and comforting.
