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Beef Liver and Onions

Beef Liver and Onions – Tender, Rich & Full of Flavor

Table of Contents

  1. Introduction
  2. Ingredients
  3. Instructions
  4. Cooking Notes
  5. Variations
  6. Frequently Asked Questions (FAQs)
  7. Conclusion

Beef Liver and Onions is a beloved comfort dish that has been passed down through generations. Liver is rich in flavor and packed with vitamins and minerals, making it a nutritious addition to your dinner rotation. Paired with caramelized onions and a touch of seasoning, this dish brings a delicious balance of savory and sweet flavors. When cooked properly, liver is tender and has a creamy texture that pairs wonderfully with the sweetness of onions.

Ingredients

  • 1 lb beef liver
  • 1 cup milk (for soaking the liver)
  • 2 tablespoons olive oil or butter, divided
  • 2 large onions, thinly sliced
  • 1/2 cup all-purpose flour (for dredging)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon paprika (optional)
  • 2 cloves garlic, minced
  • 1/4 cup beef broth (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

1. Soak the Liver

  • Soak in Milk: Place the liver slices in a bowl and cover with the milk. Let it soak in the refrigerator for 30 minutes to 1 hour. This helps reduce the strong flavor of the liver and makes it more tender.
  • Drain and Pat Dry: After soaking, drain the liver and pat it dry with paper towels.

2. Prepare the Onions

  • Heat Oil or Butter: In a large skillet over medium heat, heat 1 tablespoon of olive oil or butter.
  • Caramelize Onions: Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes, or until the onions are soft and golden brown. Remove the onions from the skillet and set them aside.

3. Cook the Liver

  • Dredge the Liver: In a shallow dish, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika (if using). Lightly dredge the liver slices in the seasoned flour, shaking off any excess.
  • Sear the Liver: In the same skillet, add the remaining 1 tablespoon of olive oil or butter and heat over medium-high heat. Add the liver slices and cook for about 2-3 minutes per side, or until browned on the outside but still slightly pink in the center. Avoid overcooking, as liver can become tough if cooked too long.
  • Add Garlic: During the last minute of cooking, add the minced garlic to the skillet and sauté until fragrant, about 1 minute.

4. Combine and Serve

  • Return Onions to Skillet: Lower the heat to medium-low, return the caramelized onions to the skillet, and add the beef broth (if using) to deglaze the pan. Let everything simmer for an additional 1-2 minutes.
  • Season to Taste: Season with the remaining salt and pepper if needed.
  • Serve: Garnish with freshly chopped parsley and serve warm.

Cooking Notes

  • Do Not Overcook: Overcooked liver becomes tough and dry. Cook it just until it’s no longer pink in the center for a tender result.
  • Onion Caramelization: Take your time caramelizing the onions—they add a lot of sweetness and depth of flavor to balance the liver.

Variations

  • Bacon Addition: Add 4-5 strips of crispy cooked bacon to the dish for an extra layer of flavor.
  • Wine Reduction: After cooking the liver, deglaze the pan with 1/4 cup dry red or white wine for added richness.
  • Mushrooms: Add sliced mushrooms along with the onions for a heartier dish.

Frequently Asked Questions (FAQs)

Why do you soak liver in milk?

Soaking liver in milk helps reduce its strong metallic taste and makes it more tender. You can also use buttermilk for a similar effect.

Can I use a different type of liver?

Yes, this recipe works well with lamb or calf liver, both of which have a milder flavor compared to beef liver.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the liver from becoming tough.

Can I freeze beef liver?

Yes, you can freeze raw beef liver. Wrap it tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.

What can I serve with Beef Liver and Onions?

This dish pairs well with mashed potatoes, steamed vegetables, or rice. You can also serve it with crusty bread to soak up the flavorful juices.

Beef Liver and Onions is a comforting, classic dish that has been loved for generations. The combination of tender liver, sweet caramelized onions, and a touch of garlic creates a flavorful and hearty meal that’s both nutritious and delicious. This dish is perfect for anyone wanting to try something different or enjoy a bit of nostalgia at the dinner table.

Try this recipe for a classic comfort food experience, and enjoy the rich flavors that come together beautifully in this iconic dish.