Here’s a classic Beef Liver and Onions recipe—simple, hearty, and full of flavor:
Classic Beef Liver and Onions
Ingredients:
- 1 lb beef liver, sliced into 1/2-inch strips
- 2 large onions, thinly sliced
- 1 cup milk (for soaking liver)
- 1/2 cup flour (for dredging)
- Salt and pepper to taste
- 3–4 tbsp butter (or oil)
- Optional: a splash of balsamic vinegar or lemon juice for finishing
Instructions:
- Soak the Liver:
Place the liver slices in a bowl and cover with milk. Let soak for 30–60 minutes (this helps mellow the strong flavor). Drain and pat dry. - Prep the Onions:
In a large skillet, heat 1–2 tbsp of butter over medium heat. Add the sliced onions and sauté until golden and soft, about 15–20 minutes. Remove onions and set aside. - Dredge the Liver:
Season the flour with salt and pepper. Lightly dredge the liver slices in the flour, shaking off excess. - Cook the Liver:
In the same skillet, add another 1–2 tbsp of butter. Fry liver slices over medium-high heat for about 2–3 minutes per side—just until browned and still slightly pink inside (overcooking makes it tough). - Combine & Serve:
Return the onions to the skillet, toss with the liver, and let everything warm through together for a minute or two. Optional: add a splash of vinegar or lemon juice to brighten it up.
Serving Tip: Great with mashed potatoes, rice, or crusty bread to soak up the juices.
Would you like a variation, like with bacon or gravy?