Beef Liver and Onions
A true comfort classic — tender liver, sweet caramelized onions, and rich flavor done right (no bitterness!).
🛒 Ingredients
1½ lbs beef liver, sliced
2 large onions, thinly sliced
1 cup milk (for soaking)
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 tablespoons butter (divided)
2 tablespoons olive oil
½ cup beef broth (optional, for gravy)
1 tablespoon fresh parsley (optional)
👩🍳 Instructions
1️⃣ Soak the Liver (Important!)
Place liver in a bowl and cover with milk.
Soak 30–60 minutes in the refrigerator.
This reduces bitterness and makes it more tender.
Drain and pat dry.
2️⃣ Caramelize the Onions
Heat 1 tablespoon butter + olive oil in a large skillet over medium heat.
Add onions and a pinch of salt.
Cook 15–20 minutes, stirring occasionally, until soft and golden brown.
Remove onions and set aside.
3️⃣ Dredge the Liver
Mix flour, salt, pepper, and paprika in a shallow bowl.
Lightly coat liver slices in seasoned flour.
Shake off excess.
4️⃣ Cook the Liver
Add remaining butter to the skillet.
Cook liver over medium-high heat 2–3 minutes per side.
Do NOT overcook — liver gets tough quickly.
It should be slightly pink inside.
5️⃣ Optional Gravy
Return onions to pan.
Add beef broth and simmer 2–3 minutes to create a light gravy.
🍽️ Serve With
Mashed potatoes 🥔
Rice
Buttered green beans
Crusty bread
Beef Liver and Onions
