🥩 Beef Liver and Onions (Classic Comfort Dish)
A rich, flavorful, and hearty dish where tender liver is paired with sweet, caramelized onions.
Ingredients (4 servings)
- 500 g (1 lb) beef liver, sliced into thin pieces
- 2 large onions, sliced
- 3 tbsp butter or oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1–2 tbsp flour (for dusting, optional)
- 1–2 tbsp vinegar or lemon juice (optional, for soaking)
Instructions
- Prep liver (optional):
- Soak liver slices in cold water or milk for 30–60 minutes to reduce bitterness. Drain and pat dry.
- Lightly season with salt, pepper, and optional paprika.
- Dust with a little flour if desired.
- Cook onions:
- Heat 1–2 tbsp butter or oil in a skillet over medium heat.
- Sauté onions until soft and caramelized (10–12 minutes). Remove and set aside.
- Cook liver:
- In the same skillet, add remaining butter or oil.
- Cook liver 2–3 minutes per side until browned but still slightly pink inside (overcooking makes it tough).
- Combine & serve:
- Return onions to the pan and stir gently with liver.
- Serve hot with mashed potatoes, rice, or crusty bread.
Tips
- Do not overcook liver—it becomes dry and tough quickly.
- Adding a splash of vinegar or lemon juice while cooking onions adds brightness.
- Optional: sprinkle fresh parsley on top for color.
I can also give a quick skillet version with gravy that’s perfect for weeknight dinners. Do you want that?
