Here’s a classic Beef Liver and Onions recipe — simple, rich, and full of old-fashioned comfort. Properly cooked, liver is tender and packed with nutrients, and the caramelized onions add sweetness to balance its bold flavor.
🧅 Beef Liver and Onions Recipe
🥩 Ingredients:
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1 lb beef liver, sliced into 1/4–1/2 inch pieces
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2 cups milk (for soaking — optional but recommended)
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2 large yellow onions, thinly sliced
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3 tbsp butter or oil, divided
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1/2 cup all-purpose flour (for dredging)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp garlic powder (optional)
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Fresh parsley, for garnish (optional)
🧑🍳 Instructions:
1. Soak the liver (optional but helps mellow flavor):
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Place liver slices in a bowl and cover with milk.
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Let soak for 30 minutes to 2 hours in the fridge. Drain and pat dry.
2. Caramelize the onions:
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In a large skillet, melt 1.5 tbsp butter or oil over medium heat.
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Add sliced onions and cook, stirring occasionally, for 10–15 minutes until golden and soft. Remove and set aside.
3. Dredge the liver:
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In a shallow dish, mix flour with salt, pepper, and garlic powder.
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Dredge each slice of liver in the seasoned flour, shaking off excess.
4. Cook the liver:
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In the same skillet, heat remaining 1.5 tbsp butter or oil over medium-high heat.
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Add liver slices in a single layer (do in batches if needed).
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Cook for 2–3 minutes per side, just until browned and no longer pink inside. Don’t overcook — liver turns tough quickly.
5. Serve:
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Return onions to the pan and heat through. Serve liver topped with onions and parsley if desired.
🍽️ Serving Suggestions:
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Mashed potatoes or buttered rice
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Gravy or pan juices (optional: deglaze pan with a splash of beef broth)
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Steamed greens like spinach or green beans
🔄 Tips & Variations:
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Don’t overcook liver – it should still be moist and just cooked through.
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Soaking in milk reduces bitterness and makes it more tender.
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Add a splash of balsamic vinegar or Worcestershire sauce to the onions for extra flavor.