Here’s a classic beef liver and onions recipe—simple, hearty, and flavorful, just like traditional home cooking:
Ingredients (Serves 4)
- 1 lb (450 g) beef liver
- 2 large onions, thinly sliced
- 1 cup (120 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) beef broth or water
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the liver:
- Remove any membrane from the liver and slice into 1/4–1/2 inch thick pieces.
- Pat dry with paper towels to remove excess moisture.
- Dredge the liver:
- In a shallow dish, mix flour, salt, pepper, and paprika.
- Lightly coat each slice of liver in the flour mixture. Shake off excess.
- Cook the onions:
- In a large skillet, melt 2 tbsp butter with 2 tbsp oil over medium heat.
- Add onions and cook, stirring occasionally, until caramelized and golden (~10–15 minutes). Remove onions and set aside.
- Cook the liver:
- In the same skillet, add remaining 2 tbsp butter.
- Add liver slices and cook for 2–3 minutes per side. (Do not overcook—liver should be slightly pink inside for tenderness.)
- Remove liver and set aside.
- Deglaze & combine:
- Add beef broth to the skillet, scraping up browned bits from the bottom.
- Return onions and liver to the pan. Stir gently to combine and heat through (~1–2 minutes).
- Serve:
- Transfer to a platter, garnish with parsley, and serve hot.
- Pairs well with mashed potatoes, rice, or buttered noodles.
✅ Tips for best results:
- Soak liver in milk for 30–60 minutes before cooking to mellow its strong flavor.
- Avoid overcooking: liver becomes tough and grainy if cooked more than a few minutes per side.
- Caramelizing the onions slowly gives a sweet contrast to the slightly bitter liver.
If you want, I can also give a version with a rich onion gravy, which makes it more of a classic restaurant-style dish. It’s a slight twist but elevates the meal. Do you want that version too?
