Beef Liver and Onions (Classic Style)
📝 Ingredients
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb beef liver (sliced)
1–2 large onions (sliced into rings)
1/4–1/2 cup butter
1–2 tablespoons oil (as needed)
👩🍳 Instructions
1️⃣ Prep the Liver
If time allows, soak the liver in milk for 30–60 minutes (this reduces bitterness).
Rinse and pat dry with paper towels.
2️⃣ Season & Dredge
In a shallow bowl, mix flour, salt, and pepper.
Lightly coat each slice of liver in the flour mixture.
Shake off excess.
3️⃣ Cook the Onions
Heat 2 tablespoons butter + a little oil in a large skillet over medium heat.
Add sliced onions.
Cook slowly, stirring occasionally, until soft and caramelized (about 10–15 minutes).
Remove onions from pan and set aside.
4️⃣ Cook the Liver
Add remaining butter and a little oil to the same pan.
Heat over medium-high.
Add liver slices in a single layer (don’t overcrowd).
Cook about 2–3 minutes per side.
⚠️ Do NOT overcook — liver becomes tough quickly. It should be slightly pink inside.
5️⃣ Finish
Return onions to the pan.
Cook together for 1–2 minutes.
Serve immediately.
🍽️ Best Served With:
Mashed potatoes
Steamed rice
Buttered green beans
Fresh bread
💡 Pro Tips
✔ Thin slices cook more evenly
✔ A splash of balsamic vinegar or Worcestershire sauce adds depth
✔ A little garlic can boost flavor
Beef Liver and Onions
