The Classic Dish: Beef Liver and Onions
1 pound beef liver, thinly sliced
2 large onions, thinly sliced
1 cup milk (for soaking the liver)
1/2 cup all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon dried thyme
Fresh parsley for garnish (optional)
Instructions
Begin by preparing the liver. Place the sliced beef liver in a bowl and cover it with milk. Let it soak for at least 30 minutes to help remove any bitterness and enhance the flavor. After soaking, drain and pat the liver slices dry with paper towels
In a shallow dish, combine the flour, salt, pepper, garlic powder, and dried thyme. Dredge each slice of liver in the flour mixture, coating both sides evenly
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set them aside
In the same skillet, melt the butter over medium heat. Add the floured liver slices to the skillet, being careful not to overcrowd the pan. Cook the liver for about 2-3 minutes on each side, or until it is browned and cooked through. Be careful not to overcook the liver, as it can become tough and dry
Once the liver is cooked, return the caramelized onions to the skillet. Stir to combine and allow the flavors to meld together for a few minutes
Transfer the Beef Liver and Onions to a serving platter. Garnish with fresh parsley, if desired, for a pop of color and added flavor
Serve the Beef Liver and Onions hot, with your choice of sides such as mashed potatoes, rice, or steamed vegetables. The rich flavors of the dish pair well with a variety of accompaniments
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving
Enjoy the classic flavors of Beef Liver and Onions, a dish that’s both nutritious and comforting
How to Make
Select fresh, high-quality beef liver from your butcher or grocery store. The fresher the liver, the better the taste and texture of the final dish
Soak the sliced liver in milk for at least 30 minutes before cooking. This step helps to remove any bitterness and tenderize the liver
Dredge the soaked liver slices in a seasoned flour mixture to add flavor and create a light, crispy coating when cooked
Caramelize the onions slowly over medium-high heat. Cooking the onions until they are soft and golden brown enhances their natural sweetness and adds depth to the dish
Cook the liver slices in butter to add richness and flavor. Be sure not to overcrowd the pan, as this can prevent the liver from browning properly
Avoid overcooking the liver. Cook it just until it is browned and cooked through, but still tender. Overcooked liver can become tough and dry
Combine the cooked liver with the caramelized onions in the skillet. Allowing the flavors to meld together for a few minutes enhances the overall taste of the dish
Garnish the dish with fresh parsley for a pop of color and added freshness. Parsley also adds a light, herbaceous flavor that complements the richness of the liver and onions
Serve the Beef Liver and Onions hot, with your choice of sides. The dish pairs well with a variety of accompaniments, making it a versatile and satisfying meal
Store any leftovers in an airtight container in the refrigerator. Reheat gently before serving to maintain the dish’s flavor and texture
