🥘 Beef Liver and Onions (Classic Pan-Fried)
⭐ Ingredients (4 servings)
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1–1.5 lbs beef liver, sliced ½-inch thick
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2 large onions, sliced into rings
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2–3 tbsp butter
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1–2 tbsp olive oil
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1 cup milk (for soaking — optional but recommended)
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½ cup flour (for dredging)
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½ tsp paprika
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Salt & black pepper
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Fresh parsley (optional garnish)
🧑🍳 Instructions
1. Prep the liver
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Pat liver slices dry.
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Optional (but helps with bitterness): Soak liver in milk for 30 minutes—1 hour.
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Season lightly with salt, pepper, and a pinch of paprika.
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Dredge lightly in flour; shake off excess.
2. Cook the onions
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Heat 1 tbsp butter + 1 tbsp oil in a skillet over medium.
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Add onion rings and cook 10–15 minutes until golden and soft.
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Season with salt and pepper.
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Transfer to a plate; keep warm.
3. Cook the liver
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Add remaining butter/oil to the skillet.
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Increase heat to medium-high.
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Add liver slices in a single layer.
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Cook 2–3 minutes per side — liver should be browned outside but still slightly pink inside for tenderness.
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Don’t overcook, or it becomes tough.
4. Combine
Return onions to the pan and warm everything together for 1 minute.
5. Serve
Serve hot with:
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Mashed potatoes
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Rice
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Sautéed greens
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Buttered noodles
Garnish with parsley if desired.
⭐ Tips for Perfect Liver
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Don’t overcook it — pink inside = tender.
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Milk soak reduces bitterness and improves texture.
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Caramelized onions add sweetness that balances the strong flavor.
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Add a splash of Worcestershire or balsamic vinegar at the end for brightness.
If you want, I can also give you:
🔥 A smothered Southern-style liver and onions
🥓 A liver, bacon & onions version
🍷 A wine-gravy liver recipe
🍽 A nutrient breakdown
Just tell me!
