Here’s a traditional and comforting recipe for Classic Beef Liver with Sautéed Onions — tender liver, rich in iron and flavor, perfectly complemented by sweet caramelized onions. This dish is simple, affordable, and deeply satisfying when cooked right.
🥩 Classic Beef Liver with Sautéed Onions
🧄 Ingredients:
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1 lb beef liver, sliced into ½-inch strips
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2 medium yellow onions, thinly sliced
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1 cup milk (for soaking)
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2–3 tbsp all-purpose flour (for dredging)
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder (optional)
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3 tbsp butter (divided)
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1 tbsp olive oil
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Fresh parsley (for garnish, optional)
🧑🍳 Instructions:
1. Soak the Liver:
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Place sliced liver in a bowl and cover with milk.
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Let it soak for 30–60 minutes. This helps mellow the strong flavor and tenderize the liver.
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Drain and pat dry with paper towels.
2. Caramelize the Onions:
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In a large skillet over medium heat, melt 2 tbsp butter and 1 tbsp oil.
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Add sliced onions and cook slowly for 15–20 minutes, stirring often, until soft and golden brown.
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Transfer onions to a plate and keep warm.
3. Prepare the Liver:
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Mix flour, salt, pepper, and garlic powder (if using) in a shallow dish.
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Lightly dredge liver slices in the seasoned flour.
4. Cook the Liver:
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In the same skillet, add 1 tbsp butter (add more oil if needed).
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Cook liver over medium-high heat for 2–3 minutes per side, just until browned and no longer bloody in the center. Do not overcook — liver gets tough fast.
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Return onions to the skillet and stir gently to warm through.
5. Serve:
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Garnish with chopped parsley if desired.
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Serve with mashed potatoes, steamed veggies, or rice for a hearty meal.
🔁 Tips:
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Don’t skip the soak — it really improves the flavor and texture.
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Thinly slice the liver for quicker, more even cooking.
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If you want a gravy-style version, deglaze the pan with a splash of beef broth or wine and add a bit of butter and flour after cooking.