Ingredients
- 1½ lb (680 g) beef liver (or calf’s liver), sliced
- 2 large yellow onions, thinly sliced
- 1 cup (120 g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup (240 ml) beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse the liver under cold water and pat it dry with paper towels. For a milder flavor, soak it in milk for 30–60 minutes, then drain and pat dry.
- In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper.
- Dredge each slice of liver in the seasoned flour, shaking off any excess.
- Heat 2 tablespoons butter and the olive oil in a large skillet over medium heat.
- Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until deeply golden and caramelized. Transfer to a plate.
- Add the remaining butter to the skillet.
- Cook the liver in batches for 2–3 minutes per side, just until browned and cooked through. Avoid overcooking, as it can become tough.
- Return the onions to the skillet and pour in the beef broth.
- Stir in the Worcestershire sauce and thyme, scraping up any browned bits from the bottom of the pan.
- Simmer for 3–5 minutes, until the sauce thickens slightly.
- Sprinkle with fresh parsley and serve immediately.
Tips
- Soaking the liver in milk helps reduce its strong flavor and improves tenderness.
- Don’t overcook the liver—it should still be slightly pink in the center for the best texture.
- Sweet onions, such as Vidalia, add wonderful flavor.
- For a richer gravy, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering broth.
Serving Suggestions
Serve with:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed rice
- Roasted vegetables
- Green beans
- Crusty bread
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a covered skillet over low heat with a splash of beef broth to keep the liver from drying out.
Prep Time: 15 minutes (plus 30 minutes optional soaking)
Cook Time: 25 minutes
Total Time: 40 minutes (or 1 hour 10 minutes with soaking)
Servings: 4