Here’s a timeless comfort food classic: Beef Liver and Onions — a dish that’s rich, savory, and packed with nutrients (especially iron and B12). When cooked properly, liver is tender and flavorful, not tough or metallic.
🥩 Beef Liver and Onions
Old-School · Iron-Rich · Comforting
Ingredients:
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1 lb beef liver, sliced into ¼–½ inch thick pieces
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2 cups milk (for soaking, optional but recommended)
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2 large onions, thinly sliced
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3 tbsp butter, divided
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1–2 tbsp olive oil
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1/2 cup all-purpose flour
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Salt & pepper, to taste
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Optional: fresh parsley, for garnish
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 30–60 minutes in the fridge.
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Drain and pat dry with paper towels.
2. Caramelize the Onions:
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In a large skillet, heat 1 tbsp butter + 1 tbsp olive oil over medium heat.
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Add sliced onions and a pinch of salt.
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Cook slowly, stirring often, until golden and soft (15–20 minutes). Remove and set aside.
3. Prep the Liver:
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Season flour with salt and pepper.
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Dredge liver slices lightly in the flour, shaking off excess.
4. Cook the Liver:
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In the same skillet, add remaining butter and a little oil if needed.
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Heat over medium-high.
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Add liver in a single layer (don’t overcrowd); cook about 2–3 minutes per side, until browned and just cooked through.
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Avoid overcooking—it gets tough quickly.
5. Serve:
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Return onions to the skillet and spoon over the liver.
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Garnish with parsley and serve hot.
🥔 Great with:
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Mashed potatoes
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Rice or buttered noodles
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Steamed green beans or sautéed spinach
🔄 Optional Additions:
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Gravy: Deglaze pan with a splash of beef broth or wine, stir in a little flour for a quick pan gravy.
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Bacon: Fry a few slices before the onions and use bacon fat to cook everything—classic diner move.