Tender slices of beef liver, pan‑seared and smothered with caramelized onions. It’s a hearty, iron‑rich dish that pairs beautifully with mashed potatoes or crusty bread.
Explanation
Beef liver has a bold flavor and benefits from quick cooking to stay tender. Soaking in milk beforehand mellows its taste. Onions add sweetness and balance, while a light gravy or pan sauce ties everything together.
Prep Time: 15 minutes (plus optional soaking) Cook Time: 20 minutes Total Time: 35 minutes Servings: 4
Ingredients
- 1 lb beef liver (sliced into ½‑inch pieces)
- 2 cups milk (for soaking, optional)
- 2 large onions (thinly sliced)
- 3 tbsp butter (divided)
- 2 tbsp olive oil
- ½ cup flour (for dredging)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Fresh parsley (for garnish)
Instructions
- Prep liver: Rinse slices and soak in milk for 30 minutes to reduce bitterness. Drain and pat dry.
- Caramelize onions: In a skillet, melt 2 tbsp butter with olive oil. Add onions, cook on medium heat until golden and soft (10–12 minutes). Remove and set aside.
- Season & dredge: Mix flour, salt, pepper, and paprika. Lightly coat liver slices.
- Cook liver: Add remaining butter to skillet. Sear liver slices 2–3 minutes per side until browned but still tender inside.
- Combine: Return onions to skillet, toss with liver. Cook 1–2 minutes to meld flavors.
- Serve: Garnish with parsley and serve hot with mashed potatoes or rice.
Tips
- Don’t overcook liver—it becomes tough. Slight pink inside keeps it tender.
- Deglaze pan with a splash of beef broth or wine for a quick gravy.
- Try adding garlic or thyme for extra depth.