Beef Liver and Onions

Instructions

Place liver slices in a bowl, cover with milk, and refrigerate for 30 minutes to 1 hour. This reduces the strong liver flavor and tenderizes it.
Drain and pat dry with paper towels.

Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
Add sliced onions and cook, stirring occasionally, for 15-20 minutes, or until soft and golden brown. Set aside.

In a shallow dish, combine flour, ½ teaspoon salt, ¼ teaspoon pepper, and paprika (if using). Dredge liver slices in the mixture, shaking off excess.
Add remaining oil/butter to the skillet over medium-high heat. Add liver and cook 2-3 minutes per side, until browned but still slightly pink inside. Avoid overcooking!
Add minced garlic during the last minute of cooking and sauté until fragrant (about 1 minute).

Reduce heat to medium-low. Return caramelized onions to the skillet and add beef broth (if using) to deglaze. Simmer 1-2 minutes.
Season with remaining salt and pepper to taste.
Garnish with parsley and serve warm.

Don’t Overcook! Overcooked liver is tough. Cook until no longer pink inside for best results.
Caramelize those Onions! Taking your time caramelizing the onions adds incredible sweetness and depth of flavor.

Add 4-5 strips of crispy cooked bacon for extra flavor.
Deglaze the pan with ¼ cup dry red or white wine after cooking the liver for added richness.
Add sliced mushrooms with the onions for a heartier dish.

Soaking in milk reduces the strong metallic taste and tenderizes the liver. Buttermilk works too!

Yes! Lamb or calf liver works well; they have a milder flavor than beef liver.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.

Yes, wrap tightly in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.

Mashed potatoes, steamed vegetables, rice, or crusty bread are all excellent sides.

Enjoy this classic comfort food! The tender liver, sweet onions, and garlic create a flavorful and hearty meal.