Beef Liver and Onions Recipe

Introduction

This Beef Liver and Onions recipe is a classic, old-fashioned comfort dish made with tender beef liver and sweet, caramelized onions. When cooked correctly, the liver is mild, juicy, and full of rich flavor—perfect for a hearty homemade meal.

Ingredients

• 1½ lbs beef liver, sliced
• 2 large onions, sliced
• ½ cup milk (for soaking)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 3 tablespoons butter
• 2 tablespoons olive oil
• Fresh parsley (optional, for garnish)

Instructions

1. Soak the Liver
   Place liver slices in a bowl and cover with milk. Soak for 30 minutes to reduce bitterness. Drain and pat dry.
2. Prepare the Coating
   In a shallow dish, mix flour, salt, pepper, and paprika.
3. Caramelize the Onions
   Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
   Add onions and cook slowly until soft and golden brown (about 10–12 minutes). Remove and set aside.
4. Cook the Liver
   Add remaining butter and olive oil to the skillet.
   Dredge liver slices lightly in flour mixture and cook 2–3 minutes per side, until browned but still tender.
5. Combine & Serve
   Return onions to the skillet, gently toss with liver, and cook for 1–2 minutes.
   Garnish with fresh parsley and serve hot.

Tips for Tender Beef Liver

• Do not overcook—liver becomes tough if cooked too long
• Milk soaking improves flavor and texture
• Cook on medium heat for best results
• Serve immediately for maximum tenderness

FAQs

Does beef liver taste strong?
Soaking in milk greatly reduces bitterness and enhances flavor.

Can I use beef broth instead of milk?
Milk works best, but buttermilk is also a good option.

Is beef liver healthy?
Yes, it’s rich in iron, vitamin A, and protein.

Can I add gravy?
Yes—add beef broth after cooking and simmer briefly for a simple gravy.

What should I serve with beef liver?
Mashed potatoes, rice, or crusty bread pair perfectly.