Ah, Beef Liver and Onions—a classic, nutrient-packed dish that’s rich, savory, and surprisingly quick to make when done right. Here’s a thorough guide:
Ingredients (serves 2–3)
- 1 lb (450g) beef liver (sliced into 1/4-inch thick pieces)
- 2 large onions, thinly sliced
- 1/2 cup milk (for soaking)
- 1/2 cup all-purpose flour (for dredging)
- 2–3 tablespoons butter or oil
- Salt and black pepper to taste
- Optional: 1 teaspoon paprika or garlic powder
Instructions
- Prep the Liver:
- Rinse liver slices under cold water and pat dry.
- Soak in milk for 30–60 minutes (optional but recommended—helps mellow the strong flavor).
- Prepare Onions:
- In a skillet, melt 1 tablespoon of butter or heat oil over medium heat.
- Add sliced onions and cook slowly for 10–12 minutes until golden brown and caramelized. Remove from skillet and set aside.
- Cook the Liver:
- Drain liver slices and dredge lightly in flour seasoned with salt, pepper, and optional paprika.
- In the same skillet, add remaining butter or oil over medium-high heat.
- Sear liver slices 2–3 minutes per side (do not overcook—liver becomes tough and grainy if cooked too long).
- Combine and Serve:
- Return caramelized onions to the skillet, spoon over liver, and heat together for 1–2 minutes.
- Serve hot. Optional: garnish with fresh parsley.
Tips for Perfect Liver
- Don’t overcook: Liver should be slightly pink inside for tenderness.
- Milk soak: Reduces bitterness and makes liver milder.
- Caramelize onions slowly: Adds natural sweetness to balance the liver’s strong flavor.
- Serve with mashed potatoes, rice, or sautéed vegetables for a full meal.
If you want, I can also give a “modern twist” recipe for liver and onions—where the liver is tenderized, cooked in a flavorful sauce, and served with a rich pan gravy. It’s a game-changer even for people who usually avoid liver.
Do you want me to give that version?
