Here’s a classic Beef Liver and Onions recipe — tender liver cooked with sweet, caramelized onions. It’s a nutritious, old-school comfort dish.
🥩🧅 Beef Liver and Onions
Ingredients (4 servings)
- 1 lb (450 g) beef liver, thinly sliced
- 2 large onions, thinly sliced
- ½ cup milk (for soaking liver)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 3 tbsp butter
- 2 tbsp olive oil
- Optional: fresh parsley for garnish
Instructions
1. Prep the liver
- Rinse liver slices and pat dry.
- Soak in milk for 30 minutes to reduce bitterness, then drain and pat dry.
2. Prepare onions
- Heat 2 tbsp butter + 1 tbsp olive oil in a skillet over medium heat.
- Add sliced onions and cook 10–12 minutes, stirring occasionally, until caramelized.
- Remove onions and set aside.
3. Coat liver
- Mix flour, salt, pepper, and paprika in a shallow dish.
- Dredge liver slices lightly in the flour mixture.
4. Cook liver
- In the same skillet, add 1 tbsp butter + 1 tbsp olive oil over medium-high heat.
- Cook liver 2–3 minutes per side until browned and just cooked through (do not overcook or liver becomes tough).
- Remove liver and rest for 1–2 minutes.
5. Combine
- Return caramelized onions to the skillet, heat through, and serve over liver.
- Garnish with fresh parsley if desired.
✨ Tips & Variations
- Soaking longer: Some people soak liver 1–2 hours for milder flavor.
- Add acidity: A splash of balsamic vinegar or lemon juice brightens the flavor.
- Creamy sauce: Deglaze the pan with a little beef broth or red wine and stir in a tablespoon of sour cream.
- Serve with: Mashed potatoes, rice, or crusty bread.
If you want, I can also give you a pan-fried quick version that’s ready in under 15 minutes without soaking.
