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!

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

1. Rinse the liver slices under cold water and pat them dry with paper towels.
2. 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

3. In a large skillet, heat the butter and olive oil over medium heat.
4. 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

5. In a shallow dish, mix the flour, garlic powder, paprika, salt, and black pepper.
6. 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

7. In the same skillet, add a bit more butter or oil if needed, and heat over medium-high heat.
8. 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

9. Return the caramelized onions to the skillet and toss them with the liver. Cook for 1-2 minutes to warm through.
10. 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!