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Beef Liver and Onions Recipe

This recipe serves 4 and features tender beef liver cooked with caramelized onions. Soak the liver in milk to remove bitterness, then coat it with flour and season lightly. Cook the onions until caramelized, then sear the liver for 2-3 minutes per side. Combine everything, garnish with fresh herbs, and serve hot with your favorite sides for a hearty and nutritious meal.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Course: Breakfast
Cuisine: American, British, Central European
Calories: 300
Ingredients Method

Ingredients
  

  • 1 lb 450 g beef liver, sliced thin
  • 2 medium onions thinly sliced
  • 1 cup milk for soaking
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Optional: Fresh parsley or green onions for garnish

Method
 

  1. Soak the Liver: Place the sliced beef liver in a bowl of milk. Let it soak for 30 minutes to remove bitterness.
  2. Prep the Ingredients: Pat the liver slices dry with a paper towel. Season lightly with salt and pepper, then coat with flour on both sides.
  3. Cook the Onions: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until caramelized (about 10 minutes). Remove the onions and set aside.
  4. Cook the Liver: Add the remaining butter and olive oil to the skillet. Increase the heat to medium-high. Add the liver slices and fry for 2-3 minutes per side until browned and cooked through.
  5. Combine and Serve: Return the onions to the skillet. Stir gently to mix and heat everything through. Top with fresh parsley or sliced green onions, if preferred.
  6. Serve: Plate the liver and onions hot with your favorite sides like mashed potatoes or a fresh salad.