Discover the perfect recipe for tender, succulent beef liver and onions—a timeless dish known for its rich flavor and numerous health benefits. This recipe takes an age-old classic and elevates it with a few simple tricks to enhance flavor and texture, giving you a meal that is both delicious and packed with essential nutrients like iron and vitamin A. Ideal for both liver aficionados and newcomers alike, this recipe is easy to prepare and promises a satisfying, savory experience. Serve with mashed potatoes or sautéed greens for a complete, nourishing meal.
Ingredients
- 1 lb beef liver, thinly sliced
- 1 cup whole milk (for soaking the liver)
- 2 large onions, thinly sliced
- 3 tbsp olive oil or butter (divided)
- 1/4 cup flour
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Liver
- Place the liver slices in a bowl, cover with milk, and let soak for 20–30 minutes. This helps to mellow the liver’s flavor and make it tender.
- After soaking, drain and pat the liver slices dry with a paper towel.
- Prepare the Coating
- In a shallow bowl, combine flour, salt, pepper, and paprika. Dredge each liver slice in the flour mixture, ensuring both sides are coated.
- Sauté the Onions
- In a large skillet, heat 1.5 tablespoons of olive oil or butter over medium heat. Add the sliced onions, cooking for 5–7 minutes until they are soft and caramelized. Transfer the onions to a plate and set aside.
- Cook the Liver
- In the same skillet, add the remaining oil or butter. Once hot, add the liver slices and cook for 2–3 minutes on each side or until they are golden brown and cooked through. Be careful not to overcook, as liver becomes tough when overdone.
- Combine and Serve
- Return the onions to the skillet, allowing them to warm up with the liver for an additional minute. Adjust salt and pepper to taste.
- Garnish with fresh parsley, serve hot, and enjoy your comforting dish of liver and onions.