Beef Liver and Onions Recipe

Beef liver and onions is a classic dish that has been enjoyed for generations. Rich in iron and packed with nutrients, this meal is both hearty and flavorful. The liver is tenderized and cooked to perfection, while the caramelized onions add a touch of sweetness that balances the dish beautifully. Whether you’re a fan of organ meats or trying them for the first time, this recipe delivers a comforting and satisfying experience.

Ingredients:

For the Liver Preparation:

• 1 pound beef liver, sliced
• 1 ½ cups milk (for soaking)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 2 tablespoons vegetable oil
• 2 tablespoons butter

For the Onions:

• 2 large onions, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce (Optional):

• ½ cup beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder

Instructions:

Step 1: Prepare the Liver

1. Rinse the beef liver slices under cold water.
2. Place them in a bowl and cover with milk. Refrigerate for at least 1 hour to reduce bitterness.
3. After soaking, remove the liver from the milk and pat dry with paper towels.

Step 2: Prepare the Onions

1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized (about 15 minutes).
3. Season with salt and black pepper.
4. Remove the onions from the skillet and set aside.

Step 3: Coat and Cook the Liver

1. In a shallow bowl, mix flour, salt, black pepper, and paprika.
2. Lightly dredge the liver slices in the flour mixture, shaking off any excess.
3. Heat 2 tablespoons vegetable oil and 2 tablespoons butter in the same skillet over medium-high heat.
4. Add the liver slices and cook for 2-3 minutes per side. Avoid overcooking, as liver can become tough.
5. Remove the liver from the skillet and set aside.

Step 4: Make the Sauce (Optional)

1. Lower the heat to medium and pour beef broth into the skillet.
2. Stir in Worcestershire sauce and garlic powder.
3. Let the sauce simmer for 2-3 minutes, scraping up any browned bits from the pan.

Step 5: Assemble and Serve

1. Return the liver and onions to the skillet, tossing gently in the sauce.
2. Heat through for 1 minute.
3. Serve hot with mashed potatoes, rice, or crusty bread.

This Beef Liver and Onions recipe is a timeless dish that delivers rich flavors and comforting textures. Whether you enjoy it with a side of gravy or keep it simple, it’s a meal that satisfies. You can find more details here.