This recipe brings out the best in beef liver, mellowed and tenderized with a milk soak, then coated in seasoned flour for a crispy exterior. The liver pairs perfectly with deeply caramelized onions, which add sweetness and richness to every bite. This dish is finished with a sprinkle of fresh parsley for a touch of color and freshness. Serve it hot with mashed potatoes or a crisp green salad for a meal that’s both hearty and satisfying.
Why You’ll Love This Recipe:
Balanced Flavors: The creamy, slightly sweet onions balance beautifully with the savory, rich flavor of liver.
Simple Ingredients, Big Flavor: You only need a few pantry staples to create this robust, satisfying meal.
Nutrient-Packed: Beef liver is high in protein, iron, vitamin A, and B vitamins, making this dish a great option if you’re looking to add more nutrients to your diet.
Key Ingredients:
Beef Liver: Thinly sliced beef liver is ideal for this recipe. Liver has a unique flavor, and soaking it in milk helps mellow the intensity and make it more tender. Calf’s liver is a milder option if you’re looking for a gentler taste.
Onions: Large onions caramelize to a golden-brown sweetness that pairs perfectly with the liver. Yellow onions are a great choice, but white or sweet onions will also work well.
Milk: Soaking liver in milk helps reduce any bitterness, creating a smoother flavor. Buttermilk can also be used for even more tenderizing power.
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Butter and Olive Oil: Butter provides rich flavor for caramelizing the onions, while olive oil has a higher smoke point for frying the liver. Together, they’re the perfect combination for this recipe.
All-Purpose Flour: A light coating of seasoned flour helps create a crispy crust on the liver. You can substitute with almond flour or a gluten-free flour blend if you prefer a gluten-free option.
Salt and Black Pepper: Simple seasonings that enhance the flavor of both the liver and onions.
Fresh Parsley: Adding chopped parsley as a garnish adds freshness and a pop of color to the dish. This is optional, but it brings a lovely contrast to the richness of the liver and onions.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Liver
Soak the Liver:
Place the liver slices in a shallow bowl and cover them with milk.
Allow the liver to soak for 30 minutes to 1 hour in the refrigerator. This step helps reduce any bitterness and tenderizes the liver.
Step 2: Caramelize the Onions
Heat the Skillet:
In a large skillet, melt 2 tablespoons of butter over medium heat.
Cook the Onions:
Add the sliced onions to the skillet and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes.
Once caramelized, remove the onions from the skillet and set them aside.
Step 3: Prepare the Coating
Season the Flour:
In a shallow dish, combine ½ cup of all-purpose flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Mix well to ensure the seasoning is evenly distributed.
Step 4: Coat the Liver
Dry the Liver:
Remove the liver from the milk and pat it dry with paper towels.
Dredge in Flour:
Coat each liver slice in the seasoned flour mixture, ensuring both sides are well-coated.
Step 5: Cook the Liver
Heat Oil in Skillet:
In the same skillet, heat 2 tablespoons of olive oil over medium-high heat.
Cook the Liver:
Place the coated liver slices in the hot skillet, cooking for about 2-3 minutes per side until they are browned and cooked to your desired level of doneness.
Avoid overcrowding the pan; cook in batches if necessary.
Step 6: Combine and Serve
Add Onions to the Liver:
Return the caramelized onions to the skillet, spooning them over the liver slices.
Allow everything to heat through for another minute.
Garnish and Serve:
Transfer the liver and onions to a serving platter. Optionally, garnish with chopped parsley for added freshness and color.
Serving Suggestions:
This beef liver and onions dish pairs beautifully with classic sides that can absorb the delicious juices. Here are some great options:
Mashed Potatoes: Creamy mashed potatoes provide a smooth, comforting contrast to the rich liver.
Steamed Rice: The mild flavor of rice balances the strong taste of liver and onions.
Green Salad: A fresh salad with a tangy vinaigrette can help balance the richness of the dish and add a refreshing crunch.
Sautéed Greens: Spinach, kale, or collard greens are nutrient-dense sides that pair well with liver and onions.
Storage and Reheating Tips:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through, or microwave in 30-second intervals to avoid drying out the liver.
Freezing: Liver and onions can be frozen in an airtight container for up to 3 months. However, liver may slightly change in texture once thawed and reheated.
Variations:
Add a Splash of Wine
Deglaze the pan with a splash of red or white wine before adding the onions back in for a rich, slightly acidic note that complements the liver’s depth.
Garlic and Herbs
Add minced garlic and fresh thyme or rosemary to the onions as they caramelize for an added layer of flavor.
Gluten-Free Coating
Use almond flour or chickpea flour as a substitute for all-purpose flour to make this dish gluten-free. The almond flour adds a slight nuttiness that pairs well with liver.
Conclusion:
Beef liver and onions is a time-honored dish that delivers rich flavors, satisfying textures, and essential nutrients. When cooked properly, liver is tender, flavorful, and deliciously comforting. This recipe brings out the best in this classic combination, creating a memorable meal that feels both nostalgic and comforting. Whether you’re a liver aficionado or trying it for the first time, this recipe is sure to impress. Enjoy!
Beef Liver and Onions
Ingredients
- 1 pound beef liver thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large onions sliced
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh parsley chopped, for garnish (optional)
Instructions
- Place the liver slices in a shallow bowl and cover with milk. Let it soak in the refrigerator for 30 minutes to 1 hour to reduce bitterness and tenderize the liver.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Remove the onions from the skillet and set aside.
- In a shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Remove the liver from the milk and pat it dry with paper towels. Coat each slice in the seasoned flour mixture, covering both sides.
- In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the liver slices in the skillet and cook for 2-3 minutes per side until browned. Avoid overcrowding the skillet; cook in batches if necessary.
- Return the caramelized onions to the skillet, spooning them over the liver slices. Allow the dish to heat through for about 1 minute.
- Transfer the liver and onions to a serving platter. Garnish with chopped fresh parsley, if desired. Serve hot with sides like mashed potatoes, rice, or a green salad.