Here’s a classic Beef Liver and Onions recipe 🥩🧅—rich, tender liver with sweet caramelized onions.
Beef Liver and Onions
Ingredients
- 500 g (1 lb) beef liver
- 2–3 large onions, thinly sliced
- 3 tbsp butter or oil (or a mix)
- 1–2 tbsp flour (optional, for light coating)
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- ½ tsp paprika (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the liver
- Rinse liver slices and pat dry.
- Optional: Lightly coat both sides with flour seasoned with salt, pepper, and paprika.
- Trim any membranes or tough edges.
- Cook the onions
- Heat 1–2 tbsp butter or oil in a skillet over medium heat.
- Add onions and cook 10–15 minutes, stirring occasionally, until soft and golden.
- Remove onions from skillet and set aside.
- Cook the liver
- Add remaining butter/oil to the skillet and heat over medium-high.
- Add liver slices and cook 2–3 minutes per side for medium-rare. Avoid overcooking—it becomes tough and grainy.
- Combine
- Return onions to the skillet, spoon over liver, and heat together 1–2 minutes.
- Serve
- Garnish with fresh parsley. Serve with mashed potatoes, sautéed greens, or rice.
Tips
- Soaking liver in milk for 30 minutes before cooking can mild the flavor if you want it less intense.
- Avoid high heat and overcooking—liver is best slightly pink inside.
- Pair with tangy sides (mustard, vinegar, or a squeeze of lemon) to balance richness.
If you want, I can give a faster pan-fry version with caramelized onions that’s done in under 15 minutes.
Do you want me to do that?
