Beef Liver and Onions is a timeless dish that evokes nostalgia for many home cooks. This classic recipe combines the rich, nutrient-dense flavor of beef liver with the sweetness of sautéed onions, creating a savory experience that appeals to both the palate and the spirit.
Ingredients
Scale:
1 pound of beef liver, sliced into 1/2-inch thick pieces
1 cup of milk (for soaking)
1/2 cup all-purpose flour
Salt and pepper to taste
2 large onions, thinly sliced
2 tablespoons olive oil or butter
1 cup beef broth (preferably low-sodium)
1 tablespoon Worcestershire sauce
Fresh parsley for garnish (optional)
Instructions
Soak the liver in milk for at least 30 minutes to mellow the flavor and improve tenderness.
Heat olive oil or butter in a large skillet over medium heat. Add the sliced onions and sauté for about 10-15 minutes until caramelized and golden brown.
Combine flour with salt and pepper in a shallow dish.
Remove the liver from the milk, pat dry, and dredge in the seasoned flour.
In the same skillet, cook the coated liver for about 3-4 minutes on each side until browned and just cooked through.
Remove the liver from the skillet and keep warm. Add beef broth and Worcestershire sauce to the skillet, scraping up browned bits, and simmer for 3-5 minutes.
Return the caramelized onions to the skillet and heat through. Serve the liver topped with onion gravy, garnished with parsley if desired.
