Beef liver and onions is a classic dish that has been enjoyed for generations. This old-fashioned recipe combines tender slices of beef liver with sweet, caramelized onions in a rich gravy-like sauce. It’s a budget-friendly, nutrient-packed meal that’s surprisingly delicious when cooked right.
Ingredients
For the Liver and Onions:
- 1 lb beef liver, thinly sliced
- 1 cup whole milk (for soaking the liver)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 garlic cloves, minced (optional)
For the Sauce (Optional):
- 1 cup beef broth
- 1/4 cup heavy cream (optional, for creamier sauce)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Liver
- Rinse the beef liver under cold water to remove any blood. Pat dry with paper towels.
- Place the liver slices in a bowl and cover with milk. Soak for at least 30 minutes or up to 2 hours. This helps reduce the strong, metallic taste.
- After soaking, drain the milk and pat the liver slices dry with paper towels.
Step 2: Season and Dredge
- In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each piece of liver in the seasoned flour, shaking off any excess.
Step 3: Caramelize the Onions
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15–20 minutes. Remove the onions from the skillet and set aside.
Step 4: Cook the Liver
- In the same skillet, heat the remaining butter and olive oil over medium-high heat.
- Add the liver slices in a single layer. Cook for 2–3 minutes on each side until browned and just cooked through (the liver should still be slightly pink in the center). Do not overcook, as this will make the liver tough.
- Remove the liver from the skillet and set aside.
Step 5: Make the Sauce (Optional)
- Deglaze the skillet by adding the beef broth, scraping up any browned bits from the bottom of the pan.
- Stir in the Worcestershire sauce and heavy cream (if using). Simmer for 2–3 minutes.
- If a thicker sauce is desired, stir in the cornstarch slurry and simmer until the sauce thickens.
- Season with salt and pepper to taste.
Step 6: Combine and Serve
- Return the caramelized onions and liver to the skillet, tossing them in the sauce to heat through.
- Serve hot, garnished with fresh parsley if desired. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Cooking Notes
- Soaking Tip: Soaking the liver in milk reduces its strong flavor and makes it more palatable.
- Don’t Overcook: Beef liver can become tough and dry if overcooked. Cook until just done for the best texture.
- Onion Variations: Sweet onions like Vidalia work beautifully in this recipe for an extra touch of sweetness.
Variations
- Add Bacon: Fry bacon slices in the skillet before cooking the onions for an extra layer of flavor.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a bit of heat.
- Herbal Twist: Add fresh thyme or rosemary to the onions while caramelizing for a fragrant note.
FAQs
1. Why soak liver in milk?
Soaking beef liver in milk helps mellow out its strong, metallic taste, making it more enjoyable.
2. Can I freeze leftover liver?
Cooked liver can be frozen in an airtight container for up to 2 months. Reheat gently to avoid overcooking.
3. What’s the best way to reheat this dish?
Reheat liver and onions in a skillet over low heat with a splash of broth or water to prevent drying out.
This Beef Liver and Onions recipe is a timeless classic, offering both rich flavors and a powerhouse of nutrients. It’s a great way to explore the often-overlooked delicacy of beef liver while enjoying the comforting sweetness of caramelized onions.
