Here’s a hearty, old-fashioned recipe for Beef Liver and Onions — rich in iron, deeply flavorful, and surprisingly tender when cooked the right way.
🥩 Classic Beef Liver and Onions
🧾 Ingredients:
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500 g (1 lb) beef liver, sliced (ask your butcher to trim it for you)
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2 large onions, thinly sliced
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1 cup milk (for soaking)
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½ cup all-purpose flour (for dredging)
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3–4 tbsp butter or oil (or a mix)
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Salt and pepper, to taste
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Optional: fresh parsley or a dash of balsamic vinegar for garnish
🔪 Instructions:
1. Soak the Liver (Important for Tenderness!)
Place liver slices in a bowl and cover with milk. Soak for 30 minutes to 2 hours in the fridge. This removes bitterness and tenderizes the meat.
2. Prepare the Onions
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In a large skillet, melt 2 tbsp butter or oil over medium heat.
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Add the sliced onions and cook slowly for 10–15 minutes, stirring occasionally, until golden and soft. Remove from pan and set aside.
3. Dredge the Liver
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Drain the liver, pat it dry with paper towels.
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Season flour with salt and pepper, then dredge the liver slices lightly on both sides.
4. Cook the Liver
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Add more butter/oil to the skillet.
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Sear the liver slices for 2–3 minutes per side over medium-high heat — don’t overcook, or it will turn rubbery.
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It should be browned on the outside and just slightly pink in the center.
5. Combine and Serve
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Return the onions to the pan to warm through with the liver.
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Serve immediately, optionally garnished with parsley or a drizzle of balsamic vinegar.
🍽️ Serving Suggestions:
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Mashed potatoes, creamy polenta, or rice
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Steamed green beans or sautéed kale
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Crusty bread to soak up juices
✅ Tips for Best Results:
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Don’t overcook the liver – it gets tough quickly.
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Soaking in milk or lemon water makes a big difference.
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Use fresh liver if possible — it’s more tender and flavorful than frozen.
Would you like a gravy version, keto-friendly side options, or a way to make this liver recipe without flour?