Beef Liver and Onions is a classic, hearty dish packed with flavor and rich in nutrients. The liver, tenderized by a soak in milk, is coated in seasoned flour and cooked until golden. Sweet, caramelized onions complement the earthy flavor of the liver, creating a savory dish that’s both comforting and satisfying.
This timeless recipe is perfect for a wholesome family dinner or a nostalgic trip down memory lane. It’s simple to prepare and pairs beautifully with classic sides like mashed potatoes or rice, making it a well-rounded meal.
Why You’ll Love This Recipe
• Nutritious and Flavorful: Beef liver is rich in vitamins and minerals, paired with the sweetness of caramelized onions.
• Tender and Savory: Soaking the liver in milk ensures a tender texture and mellows its strong flavor.
• Quick and Easy: With straightforward steps, this dish is ready in under an hour.
Ingredients
• 1 pound beef liver, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 large onions, sliced
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley, chopped (optional, for garnish)
How to Make Beef Liver and Onions
Step 1: Prepare the Liver
• Place the thinly sliced liver in a shallow bowl. Pour the milk over the liver, ensuring it’s fully submerged. Cover and refrigerate for 30 minutes to 1 hour. This step helps reduce the liver’s natural bitterness and tenderizes it.
Step 2: Caramelize the Onions
• Melt the butter in a large skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until soft and caramelized. Remove the onions from the skillet and set them aside.
Step 3: Prepare the Seasoned Flour
• In a shallow dish, combine the flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir the mixture to evenly distribute the seasoning.
Step 4: Coat the Liver
• Remove the liver slices from the milk and pat them dry with paper towels. Dredge each slice in the seasoned flour, ensuring both sides are well-coated. Shake off any excess flour.
Step 5: Cook the Liver
• Heat the olive oil in the same skillet over medium-high heat. Add the liver slices to the skillet in a single layer. Cook each piece for 2-3 minutes per side until browned and cooked through. Work in batches if necessary to avoid overcrowding the skillet.
Step 6: Combine Liver and Onions
• Once all the liver slices are cooked, return the caramelized onions to the skillet. Spoon the onions over the liver slices, allowing the flavors to meld as the dish heats through for about 1 minute.
Step 7: Serve
• Transfer the liver and onions to a serving platter. Garnish with chopped fresh parsley, if desired. Serve hot with your favorite sides.
Tips
• Choose Fresh Liver: Look for fresh beef liver with a deep red color for the best flavor and texture.
• Don’t Overcook: Liver becomes tough and dry when overcooked. Aim for a light pink center to keep it tender.
• Customize Seasoning: Add garlic powder or paprika to the flour mixture for extra flavor.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the liver.
• Freezing: For longer storage, freeze cooked liver and onions in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Beef Liver and Onions is a classic comfort food that showcases simple ingredients prepared with care. Whether it’s your first time cooking liver or a cherished recipe from your past, this dish is sure to impress with its rich flavors and tender texture.
