Classic Beef Liver and Onions Recipe
Looking for the best Beef Liver and Onions recipe that’s tender, flavorful, and easy to make? This old-fashioned comfort dish is packed with rich flavors, sweet caramelized onions, and a savory sauce that brings it all together perfectly. Learn how to make pan-fried beef liver that’s not tough just melt-in-your-mouth delicious!
Ingredients:
Beef liver: 500g (about 1.1 pounds), thinly sliced
Milk: Enough to cover the liver slices (soaking removes bitterness)
All-purpose flour: 1/2 cup (for dredging)
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Paprika: 1 teaspoon (optional, for extra flavor)
Vegetable oil: 2 tablespoons (for frying)
Butter: 2 tablespoons (adds richness)
Onions: 2 large, thinly sliced (sweet and caramelized)
Beef broth or water: 1/2 cup (for deglazing and sauce)
Fresh parsley: Chopped, for garnish (optional)
Instructions:
1. Prepare the Beef Liver:
Rinse the beef liver slices under cold water. Place them in a bowl, cover with milk, and refrigerate for at least 1 hour. Soaking beef liver in milk helps reduce bitterness and results in a milder, sweeter taste.
2. Dredge in Seasoned Flour:
Drain and pat the liver slices dry. In a shallow bowl, mix together the flour, salt, black pepper, and paprika. Lightly dredge the liver in the seasoned flour, shaking off any excess.
3. Caramelize the Onions:
Heat 1 tablespoon butter and the vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring occasionally, until golden brown and caramelized (about 10–15 minutes). Remove the onions and set aside.
4. Cook the Liver:
In the same skillet, add the remaining butter and raise the heat to medium-high. Once melted, cook the liver slices for 2–3 minutes per side. Avoid overcooking the liver it should stay tender, not rubbery. Remove and set aside with the onions.
5. Make the Savory Sauce:
Lower the heat to medium. Pour in the beef broth or water to deglaze the pan, scraping up any flavorful browned bits. Let the sauce simmer and reduce slightly.
6. Assemble and Serve:
Return the liver and onions to the skillet, tossing gently in the savory sauce. Heat through for a minute. Garnish with chopped parsley and serve hot!
Why You’ll Love This Beef Liver and Onions Recipe:
Tender and flavorful beef liver every time
Caramelized onions add the perfect sweetness
Old-fashioned comfort food that’s both nutritious and satisfying
Easy one-skillet meal, perfect for weeknights
Pro Tip: Serve with creamy mashed potatoes, rice, or buttery noodles to soak up that delicious gravy!
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