Classic Beef Liver and Onions

Ah, classic beef liver and onions — old-school comfort food that’s rich in flavor and nutrients. Super iron-packed, full of B vitamins, and when cooked right, it’s tender and delicious. Here’s a tried-and-true recipe that brings out the best in it:

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 Classic Beef Liver and Onions Recipe

Ingredients:

• 1 lb beef liver, sliced (about 1/4″ thick)

• 2 large yellow onions, thinly sliced

• 1 cup milk (or buttermilk – optional, for soaking)

• 2 tbsp flour (for light dredging)

• Salt & pepper to taste

• 3 tbsp butter (or a mix of butter and oil)

• Optional: fresh thyme, garlic, or a splash of balsamic for a twist

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Instructions:

1. Soak the liver (optional but recommended)
   Place liver slices in a bowl and cover with milk. Let sit for 30–60 minutes. This helps mellow out any strong, metallic taste and tenderizes the meat.

2. Prep onions:
   While liver soaks, slice onions and start sautéing them in 1–2 tbsp butter over medium heat. Cook slowly (15–20 minutes) until golden, soft, and slightly caramelized. Set aside.

3. Dredge the liver:
   Pat the liver dry and lightly dredge in seasoned flour (salt, pepper, maybe a little paprika).

4. Cook the liver:
   In the same pan (add more butter or oil if needed), cook the liver over medium-high heat, about 2–3 minutes per side. You want it browned outside but still slightly pink inside for the best texture. Overcooked liver gets tough fast!

5. Combine & serve:
   Add the onions back to the pan to warm everything through. You can deglaze the pan with a splash of broth, wine, or balsamic if you want a little sauce action.

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 Serve with:

• Mashed potatoes

• Rice or buttered noodles

• Steamed greens or peas

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Want a Southern-style twist? Or maybe liver and onions with gravy? I can hook you up with those too.