Here’s a classic Beef Liver and Onions recipe—tender, flavorful, and simple to make 🥩🧅
🥩 Beef Liver and Onions
🧺 Ingredients (serves 2–3)
- 1 lb (450 g) beef liver, sliced into ¼–½ inch pieces
- 2 large onions, thinly sliced
- 2–3 tbsp flour (for dredging)
- Salt & pepper, to taste
- 3–4 tbsp butter or oil
- ½ tsp paprika (optional)
- Fresh parsley, chopped (for garnish, optional)
👩🍳 Instructions
- Prep Liver
- Rinse liver slices and pat dry with paper towels.
- Lightly season with salt, pepper, and paprika.
- Dredge in flour, shaking off excess.
- Cook Onions
- In a large skillet, heat 1–2 tbsp butter or oil over medium heat.
- Add onions and cook 8–10 minutes, stirring occasionally, until soft and caramelized. Remove from pan and set aside.
- Cook Liver
- Add remaining butter or oil to the pan over medium-high heat.
- Add liver slices and cook 2–3 minutes per side (do not overcook—liver should be slightly pink inside for tenderness).
- Combine & Serve
- Return onions to the pan and gently mix with liver.
- Garnish with fresh parsley if desired. Serve hot.
🌟 Tips
- Soaking liver in milk for 30–60 minutes before cooking can reduce bitterness.
- Avoid overcooking; liver becomes tough and dry quickly.
- Serve with mashed potatoes, steamed vegetables, or a simple salad.
If you want, I can give a one-pan skillet version with gravy that’s extra rich and comforting.