Here’s a classic Beef Liver and Onions recipe—simple, comforting, and full of old-fashioned flavor 🧅🥩
Beef Liver and Onions
Makes 4 servings
Ingredients
- 1 lb beef liver, sliced
- 1 cup milk (for soaking)
- 2 large onions, sliced
- ½ cup all-purpose flour
- Salt & black pepper, to taste
- 2–3 tbsp butter or oil
Instructions
1. Soak the Liver
- Place liver slices in a bowl and cover with milk.
- Soak 30–60 minutes in the refrigerator.
- Drain and pat dry (this helps mellow the strong flavor).
2. Prepare the Onions
- Heat 1 tbsp butter/oil in a large skillet over medium heat.
- Add sliced onions and cook slowly, stirring, until soft and golden (10–15 minutes).
- Remove onions and set aside.
3. Dredge the Liver
- Season flour with salt and pepper.
- Lightly coat liver slices in the flour, shaking off excess.
4. Cook the Liver
- Add remaining butter/oil to the skillet over medium heat.
- Cook liver 2–3 minutes per side, just until browned and cooked through.
- Do not overcook—liver gets tough quickly.
5. Combine & Serve
- Return onions to the skillet and gently warm with the liver.
- Serve immediately.
Tips
- Liver should be slightly pink inside for the best texture.
- Serve with mashed potatoes, rice, or gravy for a classic meal.
- Add a splash of beef broth or gravy if you like extra sauce.
If you want, I can also share a Southern-style liver and onions with gravy or a crispy bacon version that’s milder and extra flavorful.
