Beef liver is rich in iron, vitamin A, and other nutrients, and when cooked right, it’s tender with a mild, slightly sweet flavor. Paired with sweet caramelized onions, this dish is simple yet satisfying.
⏱ Prep & Cook Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
🥘 Equipment
Large skillet or cast iron pan
Mixing bowls
Tongs or spatula
Knife and cutting board
🧂 Ingredients
Ingredient
Amount
Notes
Beef liver
1 lb (450g)
Sliced ¼ inch thick, trimmed
Onions
2 large, thinly sliced
Yellow or sweet onions
All-purpose flour
½ cup
For dredging
Salt
1 tsp
To taste
Black pepper
½ tsp
Freshly ground
Butter
3 tbsp
For sautéing
Olive oil
1 tbsp
For sautéing
Garlic (optional)
1 clove, minced
Adds flavor
Fresh parsley
2 tbsp, chopped
For garnish
Lemon wedges
For serving
Optional for brightness
🔪 Instructions
1. Prepare the liver
Rinse liver slices under cold water and pat dry with paper towels.
Season both sides with salt and pepper.
Dredge each slice lightly in flour, shaking off excess.
2. Cook the onions
Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
Add sliced onions and sauté until soft and caramelized, about 10–12 minutes, stirring occasionally.
Remove onions from skillet and set aside.
3. Cook the liver
Add remaining 1 tbsp butter to skillet and increase heat to medium-high.
Add liver slices and cook 2–3 minutes per side, until browned but still slightly pink inside (avoid overcooking to keep tender).
Optional: add minced garlic in the last minute for extra flavor.
4. Combine and serve
Return caramelized onions to the skillet with liver and gently mix.
Cook together for 1 minute to meld flavors.
Garnish with fresh parsley and serve with lemon wedges on the side.
🧮 Nutrition Facts (Per Serving)
Nutrient
Amount
Calories
~280
Protein
~28g
Fat
~15g
Carbs
~10g
Iron
High
💡 Tips & Variations
Soak liver in milk for 30 minutes before cooking to mellow flavor and improve tenderness.
Serve with mashed potatoes, sautéed greens, or crusty bread.
Swap butter for bacon fat or use all olive oil for different flavor.
Add a splash of balsamic vinegar or Worcestershire sauce for an extra tang.
