Beef liver and onions is a classic dish that has been enjoyed for generations. Rich in iron and packed with nutrients, this dish is both hearty and flavorful. The liver is tenderized and cooked to perfection, complemented by caramelized onions that add a touch of sweetness. Whether you’re a fan of organ meats or looking to try something new, this recipe delivers a satisfying meal with deep, savory flavors.
Ingredients
- Beef Liver – 1 pound, sliced
- Milk – 1.5 cups (for soaking)
- All-Purpose Flour – ½ cup
- Salt – ½ teaspoon
- Black Pepper – ¼ teaspoon
- Garlic Powder – ½ teaspoon
- Smoked Paprika – ½ teaspoon
- Medium Yellow Onion – 2, thinly sliced
- Olive Oil – 2 tablespoons
- Butter – 2 tablespoons
- Beef Broth – ½ cup
- Worcestershire Sauce – 1 teaspoon
- Fresh Parsley – for garnish
Instructions
- Prepare the Liver
- Rinse the beef liver under cold water and pat dry with paper towels.
- Place the liver slices in a bowl and cover with milk. Let them soak for 30 minutes to 2 hours to reduce bitterness.
- After soaking, remove the liver from the milk and pat dry.
- Season and Coat the Liver
- In a shallow dish, mix flour, salt, black pepper, garlic powder, and smoked paprika.
- Dredge each liver slice in the flour mixture, ensuring an even coating.
- Caramelize the Onions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add sliced onions and cook, stirring occasionally, until they become soft and golden brown (about 10-15 minutes).
- Remove onions from the skillet and set aside.
- Cook the Liver
- In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
- Place the liver slices in the skillet and cook for 3 minutes per side over medium heat. Avoid overcooking, as liver can become tough.
- Once browned, remove the liver from the skillet and set aside.
- Make the Sauce
- Pour ½ cup of beef broth and 1 teaspoon of Worcestershire sauce into the skillet.
- Stir to deglaze the pan, scraping up any browned bits.
- Return the liver and onions to the skillet, allowing them to simmer in the sauce for 5 minutes.
- Serve and Garnish
- Transfer the liver and onions to a serving plate.
- Garnish with fresh parsley and serve hot with mashed potatoes or rice.
This Beef Liver and Onions recipe is a timeless dish that brings out the best in this nutrient-rich ingredient. The caramelized onions balance the deep, earthy flavors of the liver, making it a comforting and satisfying meal. Let me know if you’d like any variations or additional tips!