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 meal that pairs beautifully with mashed potatoes, rice, or crusty bread. While liver has a distinct taste, soaking it in milk before cooking helps mellow its strong flavor, making it more palatable. This recipe ensures a perfectly cooked liver with a golden-brown crust and soft, sweet onions that complement its richness.
Ingredients:
- 1 pound beef liver, sliced
- 1 large onion, thinly sliced
- ½ cup milk (for soaking)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup beef broth (optional, for extra flavor)
Instructions:
- Prepare the Liver:
Begin by rinsing the beef liver under cold water. Place the slices in a bowl and cover them with milk. Let them soak for 30 minutes to an hour—this helps reduce the metallic taste and tenderizes the liver. After soaking, remove the liver from the milk and pat it dry with paper towels. - Prepare the Onions:
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized—this should take about 15-20 minutes. Once done, remove the onions from the skillet and set them aside. - Dredge the Liver:
In a shallow dish, mix the flour, salt, black pepper, garlic powder, and smoked paprika. Dredge each liver slice in the flour mixture, coating both sides evenly. Shake off any excess flour. - Cook the Liver:
Add the remaining butter and olive oil to the skillet and heat over medium-high heat. Place the liver slices in the pan and cook for 3-4 minutes per side until golden brown. Be careful not to overcook, as liver can become tough if cooked too long. - Combine and Serve:
Once the liver is cooked, return the caramelized onions to the skillet. If desired, pour in ½ cup of beef broth to create a light gravy. Let everything simmer for 2-3 minutes, allowing the flavors to meld together. Serve warm with mashed potatoes, rice, or crusty bread.
Tips for the Best Beef Liver and Onions:
- Soaking in milk is key to reducing bitterness and improving texture.
- Do not overcook—liver should be slightly pink in the center for the best texture.
- Caramelized onions add sweetness and balance the richness of the liver.
- Pair with sides like mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
This dish is a nostalgic favorite that brings warmth and comfort to the table. Whether you’re a longtime fan of liver or trying it for the first time, this recipe ensures a flavorful and satisfying experience. Enjoy!