This classic dish combines the rich, tender taste of beef liver with the sweet, caramelized flavor of onions. Packed with nutrients like iron and vitamin A, beef liver is a superfood that, when prepared right, transforms into a delicious and hearty meal. Whether you’re new to cooking liver or a seasoned fan, this recipe offers a foolproof method for achieving a flavorful and tender dish perfect for any occasion.
Ingredients:
- 1 lb (450 g) beef liver, sliced into ½-inch pieces
- 2 large onions, thinly sliced
- 1 cup (240 ml) whole milk (for soaking)
- 3 tbsp (45 ml) all-purpose flour (for dredging)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp paprika (optional, for extra flavor)
- 3 tbsp (45 ml) olive oil or butter
- 1 tbsp (15 ml) fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prep the Liver
- Rinse the beef liver slices under cold water and pat dry with a paper towel.
- Place the liver in a bowl, pour the milk over it, and let it soak for 30 minutes. This helps to remove any bitterness.
Step 2: Prepare the Onions
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
- Add the sliced onions and sauté until they become soft and golden brown, about 10–12 minutes. Remove the onions from the skillet and set them aside.
Step 3: Season and Dredge the Liver
- Mix the flour, salt, pepper, and paprika (if using) in a shallow dish.
- Remove the liver from the milk, pat dry, and coat each slice lightly in the flour mixture.
Step 4: Cook the Liver
- Heat the remaining olive oil or butter in the same skillet over medium-high heat.
- Add the liver slices and cook for 2–3 minutes on each side until browned but still slightly pink in the center. Overcooking can make the liver tough.
Step 5: Combine and Serve
- Return the onions to the skillet, gently stirring to combine with the liver.
- Lower the heat and cook for another 2–3 minutes to meld the flavors.
- Garnish with fresh parsley and serve warm with mashed potatoes, steamed vegetables, or crusty bread.