Beef Liver and Onions

Name: Beef Liver and Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb beef liver (sliced); 2 large onions (sliced into rings); 1 cup flour (for coating); 4 tbsp butter; 1 tsp salt; 0.5 tsp black pepper (freshly ground)

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By: Maria
Posted: 01/15/2025

Beef Liver and Onions is a classic and nutritious dish that’s full of rich flavors. Tender slices of beef liver are pan-fried and paired with sweet caramelized onions for a hearty meal that’s simple yet satisfying. Packed with protein, iron, and vitamins, this dish is as wholesome as it is delicious. Perfect for those who love traditional comfort food, this recipe is a must-try!

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Ingredients

For the Liver and Onions

1 lb (450 g) beef liver, thinly sliced
1 cup (240 ml) whole milk (for soaking the liver)
2 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1/2 cup (60 g) all-purpose flour
1 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste

For Garnish

Fresh parsley, chopped (optional)

Directions

Step 1: Prepare the Liver

Rinse the liver slices under cold water and pat them dry with paper towels.
Place the liver in a shallow bowl and cover with milk. Let it soak for 20-30 minutes to reduce bitterness.

Step 2: Caramelize the Onions

In a large skillet, heat the butter and olive oil over medium heat.
Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until they are golden brown and caramelized. Remove the onions from the skillet and set aside.

Step 3: Prepare the Liver

In a shallow dish, mix the flour, garlic powder, paprika, salt, and black pepper.
Remove the liver from the milk and pat it dry. Dredge each slice in the seasoned flour, shaking off any excess.

Step 4: Cook the Liver

In the same skillet, add a bit more butter or oil if needed, and heat over medium-high heat.
Add the liver slices to the skillet in a single layer. Cook for 2-3 minutes per side, or until browned on the outside but still tender inside. Avoid overcooking to prevent toughness.

Step 5: Combine and Serve

Return the caramelized onions to the skillet and toss them with the liver. Cook for 1-2 minutes to warm through.
Transfer the liver and onions to a serving dish, garnish with chopped parsley if desired, and serve hot.

Notes

Soaking tip: Soaking the liver in milk helps reduce its strong flavor, making it more palatable.
Cooking tip: Cook the liver quickly over high heat to keep it tender. Overcooking will make it tough.
Pairing suggestions: Serve with mashed potatoes, rice, or crusty bread to soak up the flavorful juices.

Why This Recipe Works

Caramelized onions add sweetness and balance to the robust flavor of the liver, while the flour coating provides a light, crispy texture. Soaking the liver in milk ensures a mild, tender result, making this dish approachable and enjoyable even for those new to liver.

Conclusion

Beef Liver and Onions is a nutritious and flavorful dish that’s steeped in tradition. Whether you’re a long-time fan or trying it for the first time, this recipe delivers a perfect combination of rich, savory liver and sweet, caramelized onions. Give it a try and enjoy a taste of classic comfort food!

Frequently Asked Questions

Can I make the beef liver and onions ahead of time?

Yes, you can prepare the caramelized onions and cook the liver separately a day in advance. Store the caramelized onions in an airtight container in the refrigerator. Cook the liver, let it cool, and store it in a separate airtight container in the refrigerator. When ready to serve, gently reheat the onions in a pan and add the liver to warm through, about 1-2 minutes. You can also assemble the dish and reheat it in a skillet, but the liver may become slightly tougher.

What can I substitute for the beef liver if I don’t like it or can’t find it?

If you don’t like beef liver, you can substitute it with chicken livers, though the cooking time will be reduced to about 1-2 minutes per side. Another option is to use thinly sliced beef steak, such as sirloin or flank steak. The cooking time for beef steak will be similar to the liver, about 2-3 minutes per side, depending on desired doneness. You may also substitute the milk with buttermilk for soaking the liver, which can add a tangier flavor.

How do I know when the beef liver is perfectly cooked?

Perfectly cooked beef liver should be browned on the outside but still slightly pink inside. The cooking time is approximately 2-3 minutes per side over medium-high heat. Visually, the liver should be firm to the touch but not hard. If you cut into a slice, it should still have a slight pink hue. Overcooked liver will be tough and dry, while undercooked liver might have a slightly metallic taste. A meat thermometer can be used; the internal temperature should reach 145°F (63°C).

Can I double or scale up this recipe for a larger crowd?

Yes, you can scale up this recipe, but it’s best to cook the liver in batches to prevent overcrowding the pan, which can lower the temperature and result in steamed liver instead of seared. You may need to use two skillets or cook in batches. For doubling the recipe, you’ll likely need to increase the butter and oil slightly. The cooking time for the onions might increase slightly, but the liver cooking time should remain the same.

What are the nutritional benefits of eating beef liver and onions?

Beef liver is a nutritional powerhouse, packed with iron, essential for red blood cell production and preventing anemia. It’s also an excellent source of vitamin A, crucial for vision, immune function, and cell growth. Additionally, beef liver provides significant amounts of B vitamins, particularly B12, which supports nerve function and energy production. Onions contribute fiber and antioxidants.