recipes

Beef Liver With Onions

5 min read

Rich, flavorful, and packed with nutrients, this classic dish is a must-try for anyone who enjoys hearty home-cooked meals.

Ingredients:

For the Liver:

  • 1 lb (450g) beef liver, sliced

  • 1 cup milk (for soaking, optional but recommended)

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • ½ teaspoon dried thyme (optional)

  • ½ cup all-purpose flour (for dredging)

  • 3 tablespoons butter or oil (for frying)

For the Onion Topping:

  • 2 large onions, thinly sliced

  • 2 tablespoons butter or olive oil

  • 1 teaspoon sugar (optional, to caramelize the onions)

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ¼ cup beef broth or water (for deglazing)

For Garnishing & Serving:

  • Fresh parsley, chopped (for garnish)

  • Mashed potatoes, rice, or crusty bread (as a side)

Step-by-Step Instructions

Step 1: Prepare the Liver

  1. Soak the liver (optional but highly recommended!)

    • Place the sliced beef liver in a bowl and cover it with milk. Let it soak for 30 minutes to 1 hour.

    • This helps remove any bitterness and results in a milder, tender texture.

  2. Pat dry and season

    • Remove the liver from the milk, rinse lightly, and pat dry with paper towels.

    • Season both sides with salt, pepper, garlic powder, paprika, and thyme.

  3. Dredge in flour

    • Lightly coat each liver slice in flour, shaking off the excess.

    • This helps create a nice crust when frying.

Step 2: Cook the Onions

  1. Heat 2 tablespoons of butter or oil in a large skillet over medium heat.

  2. Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes until soft and golden brown.

  3. Sprinkle in a teaspoon of sugar to help caramelization (optional).

  4. Season with salt and pepper.

  5. Once caramelized, deglaze the pan by adding ¼ cup beef broth or water. Stir and scrape up any browned bits from the pan.

  6. Remove the onions and set aside.

Step 3: Cook the Liver

  1. In the same skillet, add the remaining butter or oil over medium-high heat.

  2. Add the flour-coated liver slices to the pan.

  3. Fry for about 2-3 minutes per side, depending on thickness.

    • Tip: Do not overcook! Overcooking liver makes it tough and grainy.

  4. Once browned on the outside but still tender inside, remove from the pan and set aside to rest for a couple of minutes.

Step 4: Combine & Serve

  1. Place the cooked liver slices on a serving plate.

  2. Spoon the caramelized onions over the liver.

  3. Garnish with fresh parsley for a pop of color and added freshness.

  4. Serve hot with mashed potatoes, rice, or crusty bread.

Serving Suggestions

  • Mashed Potatoes: Creamy potatoes balance the richness of the liver.

  • Rice: A simple, fluffy white rice pairs well with the savory flavors.

  • Grilled Vegetables: A mix of roasted bell peppers, zucchini, or asparagus makes a great side.

  • Salad: A crisp, fresh salad with lemon dressing cuts through the richness.

Tips for the Best Beef Liver & Onions

1. Don’t Skip the Milk Soak

  • This step helps to reduce the strong metallic taste of the liver and makes it more palatable.

2. Avoid Overcooking

  • Liver should be tender, not dry. Cooking it too long will make it tough. Aim for an internal temperature of 145°F (62°C) for the best texture.

3. Use Fresh Liver When Possible

  • Fresh liver has a milder flavor and better texture than frozen liver.

4. Caramelize the Onions Well

  • Slowly cooking the onions until golden brown brings out their natural sweetness, balancing the strong liver flavor.

Variations & Substitutes

1. Adding Gravy

  • If you love extra sauce, make a simple gravy:

    • Remove the cooked liver from the pan.

    • Add 1 tablespoon flour to the remaining butter/oil in the pan and cook for 1 minute.

    • Pour in ½ cup beef broth and whisk until smooth.

    • Let it simmer for a minute and pour over the liver.

2. Using Chicken or Lamb Liver

  • If beef liver is too strong for your taste, try chicken liver or lamb liver, which have a milder flavor.

3. Adding Mushrooms

  • Sauté mushrooms with the onions for an earthy, umami-packed twist.

4. Keto & Low-Carb Version

  • Skip the flour coating and fry the liver directly for a low-carb and keto-friendly dish.

Nutritional Information (Per Serving)

  • Calories: ~300 kcal

  • Protein: 25g

  • Fat: 18g

  • Carbs: 12g

  • Iron: High (great for iron-deficiency anemia)

Frequently Asked Questions

Q1: How do I store leftover beef liver?

  • Place cooled liver in an airtight container and refrigerate for up to 3 days.

  • Reheat gently in a pan over low heat to avoid drying it out.

Q2: Can I freeze cooked liver?

  • Yes, but liver tends to change texture when frozen and reheated. It’s best enjoyed fresh.

Q3: What’s the best way to reheat liver without drying it out?

  • Heat it in a skillet over low heat with a bit of butter or broth to keep it moist.

Final Thoughts

Beef Liver with Onions is a nutrient-rich, budget-friendly, and flavorful dish that’s surprisingly simple to prepare. Whether you love liver or are trying it for the first time, this recipe offers the perfect balance of savory, slightly sweet, and rich flavors. Serve it with your favorite sides, and enjoy a classic dish packed with vitamins and minerals!

Enjoy your homemade Beef Liver with Onions! 🍽️😋

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