Beef Liver and Onions - This is such a great recipe

 

You're right—Beef Liver and Onions is a classic, hearty dish that’s packed with rich flavor and nutrients. When cooked properly, the liver is tender and delicious, and the caramelized onions add the perfect sweetness to balance the dish.

Ingredients (Serves 4)

• 1 lb beef liver, sliced into thin pieces
• 1 ½ cups milk (for soaking)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp paprika (optional, for extra flavor)

Instructions

1. Soak the Liver

1. Place the sliced beef liver in a bowl with milk and soak for 30 minutes to 1 hour. This helps remove bitterness and tenderizes the liver.
2. After soaking, drain the liver and pat it completely dry with paper towels.

2. Cook the Onions

3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
4. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown (about 10-15 minutes).
5. Remove onions from the skillet and set aside.

3. Cook the Liver

6. In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
7. Dredge each liver slice in the flour mixture, shaking off excess.
8. Add the remaining 1 tbsp butter to the skillet.
9. Cook the liver slices for 2-3 minutes per side over medium-high heat until browned but still slightly pink inside. Do not overcook—liver turns tough if overdone!

4. Combine & Serve

10. Return the onions to the skillet, toss with the liver, and cook for 1 more minute to blend the flavors.
11. Serve hot with mashed potatoes, rice, or buttered toast.

Pro Tips

• Soaking in milk is key to removing the metallic taste and keeping the liver tender.
• Do not overcook! The liver should be slightly pink inside for the best texture.
• Add a splash of balsamic vinegar or beef broth at the end for extra depth of flavor.

Would you like a variation, such as a Cajun-style or gravy-based version?