Beef Liver and Onions is a classic comfort-food dish that’s rich, flavorful, and packed with nutrients. Tender slices of liver are lightly coated, pan-fried, and topped with sweet caramelized onions for a hearty meal.
Ingredients
- 1 pound beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup milk
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional)
Instructions
Step 1: Soak the Liver
- Place the liver in a bowl and cover with milk.
- Let it soak for 30 minutes to 2 hours in the refrigerator.
- Drain and pat dry with paper towels.
Step 2: Prepare the Coating
- In a shallow dish, combine flour, salt, pepper, and paprika.
- Dredge each slice of liver in the flour mixture, shaking off any excess.
Step 3: Caramelize the Onions
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced onions.
- Cook, stirring occasionally, for 15–20 minutes until golden brown and caramelized.
- Remove onions from the skillet and set aside.
Step 4: Cook the Liver
- Add the remaining butter and olive oil to the skillet.
- Heat over medium-high heat.
- Add liver slices in a single layer.
- Cook for about 2–3 minutes per side. Avoid overcooking, as liver can become tough.
Step 5: Combine and Serve
- Return the caramelized onions to the skillet.
- Gently toss with the liver and cook for 1 minute more.
- Garnish with fresh parsley if desired.
Serving Suggestions
Serve with:
- Mashed potatoes
- Rice or buttered noodles
- Steamed vegetables
- Cornbread or dinner rolls
Tips
- Soaking the liver in milk helps mellow its strong flavor.
- Cook just until done; overcooked liver becomes dry and grainy.
- Add a splash of beef broth to the skillet for extra richness.
- For a Southern-style version, serve with gravy and mashed potatoes.
Prep Time: 10 minutes
Soaking Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 4