A classic and flavorful dish, beef liver and onions is packed with nutrients and delivers a rich, savory taste. The liver is tenderized and cooked to perfection, while the onions add a sweet and caramelized depth.
Ingredients
- 1 lb beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup milk (for soaking the liver)
- 1/2 cup flour (for dredging)
- 3 tbsp butter (or oil)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Liver:
Rinse the beef liver under cold water and place it in a bowl. Pour the milk over the liver and let it soak for about 30 minutes. This helps to reduce any bitterness in the liver. - Caramelize the Onions:
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they become soft and caramelized. Once done, remove the onions from the skillet and set aside. - Season the Liver:
In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Remove the liver from the milk, pat it dry with paper towels, and dredge each slice in the seasoned flour mixture, shaking off the excess. - Cook the Liver:
In the same skillet, heat the remaining butter over medium heat. Add the liver slices and cook for about 3 minutes per side until they are browned on the outside but still slightly pink in the center. Be careful not to overcook the liver as it can become tough. - Combine and Serve:
Return the caramelized onions to the skillet with the liver and gently toss together. Cook for an additional 1-2 minutes to meld the flavors. Garnish with fresh parsley, if desired, and serve hot.
Enjoy your hearty and flavorful beef liver and onions!