Beef liver and onions is a classic dish that has been enjoyed for generations. Rich in iron and packed with nutrients, beef liver is a powerhouse ingredient that, when cooked properly, becomes tender and flavorful. The combination of caramelized onions and well-seasoned liver creates a comforting, savory meal that pairs beautifully with mashed potatoes, rice, or crusty bread. This dish is perfect for those looking to incorporate more nutrient-dense foods into their diet while enjoying a hearty, home-cooked meal.
Ingredients
- 1 pound beef liver
- 1 cup milk (for soaking)
- 2 large onions, thinly sliced
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup beef broth (optional, for extra flavor)
- 1 tablespoon balsamic vinegar (optional, for depth)
- Fresh parsley for garnish
Instructions
- Prepare the Liver
- Rinse the beef liver under cold water and pat it dry with paper towels.
- Place the liver in a bowl and cover it with milk. Let it soak for 30 minutes to 2 hours—this helps reduce the strong, metallic taste.
- After soaking, remove the liver from the milk and pat it dry again.
- Prepare the Onions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 15-20 minutes.
- Remove the onions from the skillet and set them aside.
- Dredge the Liver
- In a shallow dish, mix flour, salt, black pepper, garlic powder, and smoked paprika.
- Lightly coat each piece of liver in the seasoned flour mixture, shaking off any excess.
- Cook the Liver
- Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
- Increase the heat to medium-high and place the liver slices in the pan.
- Cook for 3-4 minutes per side, until browned on the outside but still slightly pink inside. Overcooking will make the liver tough.
- Combine and Finish
- Return the caramelized onions to the skillet, placing them on top of the liver.
- If using beef broth and balsamic vinegar, pour them into the pan and let everything simmer for 5 minutes, allowing the flavors to meld.
- Serve and Garnish
- Transfer the liver and onions to a serving plate.
- Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Tips for the Best Beef Liver and Onions
- Soaking the liver in milk helps mellow its strong flavor.
- Cooking the liver quickly over medium-high heat prevents it from becoming tough.
- Caramelizing the onions slowly enhances their sweetness and balances the dish.
- Adding balsamic vinegar or beef broth deepens the flavor and creates a rich sauce.
This dish is a timeless favorite that delivers both comfort and nutrition. Would you like variations or additional serving suggestions? 😊