🥩🧅 Beef Liver and Onions
A classic comfort dish — tender, pan-seared liver topped with sweet caramelized onions. Rich in iron and packed with flavor when cooked properly.
🛒 Ingredients (Serves 4)
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1 lb beef liver, sliced
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2 large onions, thinly sliced
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1 cup milk (for soaking)
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½ cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
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3 tablespoons butter or oil
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1–2 tablespoons olive oil (if needed)
👩🍳 Instructions
1️⃣ Soak the Liver (Important!)
Place liver slices in a bowl and cover with milk.
Refrigerate 30–60 minutes.
👉 This reduces bitterness and improves texture.
2️⃣ Caramelize the Onions
In a large skillet over medium heat, melt 1–2 tablespoons butter.
Add onions and cook slowly 15–20 minutes until soft and golden.
Remove and set aside.
3️⃣ Prepare the Liver
Drain liver and pat dry.
Mix flour, salt, pepper, and paprika.
Lightly dredge liver slices in flour mixture.
4️⃣ Cook the Liver
Heat remaining butter/oil over medium-high heat.
Cook liver 2–3 minutes per side.
⚠️ Do not overcook — it becomes tough quickly.
5️⃣ Finish
Return onions to pan, cook together 1–2 minutes.
Serve immediately.
🌟 Tips for Tender Liver
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Cook just until slightly pink inside.
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Overcooking makes it rubbery.
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A splash of balsamic vinegar at the end adds depth.
🍽️ Serving Ideas
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Mashed potatoes
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Rice or buttered noodles
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Steamed green beans
This traditional dish is especially rich in iron, vitamin A, and B vitamins.
If you’d like, I can also share a Southern-style version with gravy or a healthier baked version.