This Classic Beef Liver and Onions recipe is a timeless dish that has been enjoyed for generations. Rich in iron and packed with flavor, beef liver is seared to perfection and paired with caramelized onions for a comforting, old-fashioned meal. The liver is soaked in milk to remove any bitterness, then lightly dredged in seasoned flour before being pan-fried to a tender consistency. Served with mashed potatoes or buttered rice, this dish is a nostalgic favorite that delivers both nutrition and taste.
Ingredients:
For the Liver and Onions:
- 1 lb beef liver, sliced
- 1 ½ cups milk (for soaking)
- 2 large onions, thinly sliced
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 4 tbsp unsalted butter
- 2 tbsp vegetable oil
- ¼ cup beef broth (for deglazing)
- 1 tbsp fresh lemon juice
For Serving:
- Mashed potatoes or buttered rice
Instructions:
Preparing the Liver:
- Soak the Liver: Place the liver slices in a shallow dish and cover with milk. Let soak for 30 minutes to 1 hour to reduce bitterness. Drain and pat dry.
- Season and Dredge: In a bowl, mix flour, salt, black pepper, and paprika. Lightly coat each liver slice in the seasoned flour, shaking off excess.
Cooking the Onions:
- Caramelize the Onions: Heat 2 tbsp butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until soft and golden brown (about 15 minutes). Remove onions and set aside.
Cooking the Liver:
- Sear the Liver: In the same skillet, add remaining butter and vegetable oil. Once hot, add liver slices and cook for 2-3 minutes per side until browned but still tender inside. Avoid overcooking, as liver can become tough.
- Deglaze the Pan: Pour beef broth and lemon juice into the skillet, scraping up any browned bits. Let simmer for 2 minutes to create a flavorful sauce.
- Combine and Serve: Return onions to the skillet, gently tossing with the liver. Serve hot with mashed potatoes or buttered rice.
Serving Suggestions:
- Garnish with fresh parsley for a pop of color.
- Pair with steamed vegetables for a balanced meal.
- Serve with crusty bread to soak up the flavorful sauce.
Additional Tips:
- Use Fresh Liver: Opt for calf’s liver for a milder taste.
- Avoid Overcooking: Liver should remain slightly pink inside for the best texture.
- Enhance the Flavor: Add a splash of Worcestershire sauce or balsamic vinegar for depth.
This Classic Beef Liver and Onions recipe is a comforting, nutrient-rich dish that brings traditional flavors to your table. Whether you’re revisiting a childhood favorite or trying it for the first time, this meal is sure to impress! 🍽️
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