Here’s a traditional, comforting recipe for Beef Liver and Onions—a classic dish known for its rich flavor and simplicity.
The Classic Dish: Beef Liver and Onions
Ingredients (Serves 3–4)
- 1 lb (450 g) beef liver, sliced
- 1–2 large onions, thinly sliced
- ½ cup milk (for soaking)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 3–4 tbsp oil or butter (or a mix of both)
Instructions
1. Prep the liver
- Rinse liver slices and pat dry.
- Soak in milk for 30–60 minutes (reduces bitterness).
- Drain and pat dry again.
2. Cook the onions
- Heat 1–2 tbsp oil or butter in a large skillet over medium heat.
- Add onions and cook slowly, stirring, until soft and golden (10–15 minutes).
- Remove onions and set aside.
3. Cook the liver
- In a bowl, mix flour, salt, pepper, and paprika.
- Lightly dredge liver slices in the flour mixture.
- Add remaining oil/butter to the skillet.
- Cook liver 2–3 minutes per side until browned but still tender inside.
- Do not overcook—liver becomes tough.
4. Combine & serve
- Return onions to the skillet and gently mix with liver.
- Cook together for 1–2 minutes.
- Serve immediately.
Serving Suggestions
- Mashed potatoes
- Rice or buttered noodles
- Steamed vegetables
Tips for Best Results
- Slice liver thin for tenderness.
- Keep heat medium—high heat can make liver bitter.
- Add a splash of beef broth at the end for extra moisture.
If you’d like, I can also share:
- A Southern-style version
- A gravy-based liver and onions recipe
- Or a healthier pan-seared version
Just let me know!