Beef Liver and Onions Recipe

A hearty and savory dish featuring tender beef liver caramelized with sweet onions.  

Ingredients:

  • 1 pound beef liver, sliced (about 1/4 to 1/2 inch thick)  
  • 2 large yellow onions, sliced
  • 1/4 cup all-purpose flour  
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 cup butter or cooking oil (or a combination)
  • 1/2 cup beef broth (optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Prepare the Liver:
    • If desired, soak the liver in milk for about 30 minutes to reduce any strong flavor. Rinse and pat dry with paper towels.
    • In a shallow dish, combine the flour, salt, pepper, and garlic powder (if using).
    • Dredge the liver slices in the flour mixture, ensuring they are evenly coated.  
  2. Cook the Onions:
    • In a large skillet, melt half of the butter or oil over medium heat.
    • Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized (golden brown), about 15-20 minutes. Adjust heat as needed to prevent burning. Remove the onions from the skillet and set aside.
  3. Cook the Liver:
    • In the same skillet, melt the remaining butter or oil over medium-high heat.
    • Add the floured liver slices, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until browned. Be careful not to overcook, as liver can become tough.
    • If you would like a more well done liver, cook a little longer.
  4. Combine and Simmer (Optional):
    • Return the cooked onions to the skillet with the liver.
    • If you would like a bit of a sauce, pour in the beef broth.
    • Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, allowing the flavors to meld.
  5. Serve:
    • Transfer the beef liver and onions to a serving platter.
    • Garnish with chopped fresh parsley, if desired.
    • Serve hot with mashed potatoes, rice, or your favorite side dishes.

Tips and Variations:

  • Soaking: Soaking the liver in milk or even a mixture of water and vinegar can help mellow the strong flavor.  
  • Thickness: Thinner slices of liver will cook faster.
  • Bacon: Add cooked bacon pieces to the dish for extra flavor.
  • Deglazing: If there are browned bits stuck to the bottom of the pan after cooking the liver, deglaze with a splash of red wine or beef broth before adding the onions back in.
  • Seasoning: Adjust the seasonings to your preference. You can add other herbs and spices like thyme, paprika, or cayenne pepper.
  • Mushrooms: Add sliced mushrooms to the onion mixture to add another layer of flavor.

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