beef liver and onions

Liver and Onions is a traditional comfort food featuring tender beef liver and sweet caramelized onions. This recipe serves 4.

Ingredients

• 1½ lb (680 g) beef liver, sliced
• 1½ cups milk (for soaking)
• 2 large onions, thinly sliced
• 3 tbsp butter, divided
• 2 tbsp olive oil
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Place the beef liver in a bowl and cover with the milk. Soak for 30–60 minutes to help reduce bitterness. Drain and pat the liver dry with paper towels.
2. In a shallow dish, combine the flour, garlic powder, paprika, salt, pepper, and thyme.
3. Dredge each slice of liver lightly in the seasoned flour, shaking off any excess.
4. Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat.
5. Add the onions and cook for 15–20 minutes, stirring occasionally, until soft and caramelized. Transfer the onions to a plate.
6. Add the remaining 2 tablespoons butter to the skillet.
7. Cook the liver for 2–3 minutes per side, just until browned on the outside and slightly pink inside. Avoid overcooking, as it can become tough.
8. Return the onions to the skillet. Pour in the beef broth and Worcestershire sauce, stirring to loosen any browned bits from the pan.
9. Simmer for 2–3 minutes, allowing the sauce to thicken slightly and coat the liver and onions.
10. Garnish with fresh parsley and serve immediately.

Serving Suggestions

Serve with:

• Creamy mashed potatoes
• Steamed green beans
• Buttered peas
• Roasted carrots
• Crusty bread

Tips

• Soaking the liver in milk helps mellow its strong flavor and improves tenderness.
• Cook the liver only until just done—overcooking is the main reason it becomes dry and chewy.
• For a richer onion gravy, stir 1 teaspoon of Dijon mustard or 1 tablespoon of heavy cream into the sauce during the final minute of cooking.