Beef Liver and Onions

Beef Liver and Onions Recipe

Description

Beef Liver and Onions is a classic comfort dish that has been cherished for generations. It’s known for its rich, savory flavor and incredible nutrient density. Thinly sliced beef liver is lightly dredged in flour, pan-seared to perfection, and served with caramelized onions that balance the liver’s earthy taste. It’s a hearty meal that’s simple, affordable, and packed with vitamins and minerals.

🕒 Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

🍽️ Servings

Serves 4 people

🧂 Ingredients

For the Liver:

• 1 pound (450 g) beef liver, sliced about ½ inch thick

• 1 cup milk (for soaking)

• ½ cup all-purpose flour (for dredging)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

• 3 tablespoons butter or olive oil, divided

For the Onions:

• 2 large yellow onions, thinly sliced

• 1 tablespoon butter or oil

• 1 teaspoon balsamic vinegar or brown sugar (optional, for sweetness)

👩‍🍳 Instructions

1. Soak the Liver (Optional but Recommended)

   • Place liver slices in a bowl and cover with milk.

   • Let soak for 30–60 minutes. This helps mild out the strong flavor.

2. Prepare the Onions

   • In a large skillet, melt 1 tablespoon butter over medium heat.

   • Add sliced onions and cook slowly, stirring occasionally, for 10–15 minutes until soft and golden brown.

   • Add balsamic vinegar or brown sugar if desired. Remove onions and set aside.

3. Prepare the Liver

   • Remove liver from milk and pat dry with paper towels.

   • Mix flour, salt, pepper, and paprika in a shallow dish.

   • Dredge each liver slice in the flour mixture, shaking off excess.

4. Cook the Liver

   • Heat remaining butter/oil in the same skillet over medium-high heat.

   • Add liver slices and cook for 2–3 minutes per side, until browned but still tender inside (do not overcook).

   • Return onions to the pan, reduce heat, and cook together for another minute.

5. Serve Hot

   • Serve immediately with mashed potatoes, rice, or sautéed greens.

🍴 Serving Suggestions

• Serve with mashed potatoes, steamed vegetables, or buttered peas.

• A side of gravy or onion sauce complements it perfectly.

• Add a splash of lemon juice before serving to brighten the flavor.

📊 Nutritional Information (Per Serving)

(Approximate values; varies by ingredients used)

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💪 Health Benefits

• Rich in Iron: Excellent for boosting red blood cell production and fighting anemia.

• High in Vitamin A: Supports eye health and immune function.

• Loaded with B Vitamins: Especially B12 and folate, crucial for energy and brain function.

• Protein-Rich: Helps build muscle and repair tissues.

• Low-Carb: Great for keto or low-carb diets.

💡 Notes & Tips

• Don’t overcook: Liver becomes tough and grainy if cooked too long. Slightly pink in the middle is ideal.

• Soaking trick: Milk or lemon water helps remove bitterness and strong odor.

• Use fresh liver: Fresh beef liver should be dark reddish-brown and have no strong odor.

• Alternative oils: Use ghee or coconut oil for extra richness.

• Make it gluten-free: Use rice flour or almond flour instead of all-purpose flour.

❓ Q&A Section

Q1: Can I use chicken or lamb liver instead?
✅ Yes. Chicken and lamb livers are milder and cook faster (about 2 minutes per side).

Q2: Do I have to soak the liver?
🧂 It’s optional, but soaking improves flavor and tenderness. Milk, lemon juice, or even saltwater works.

Q3: Can I freeze beef liver?
❄️ Yes. Freeze raw slices for up to 3 months in airtight packaging. Thaw overnight in the fridge before cooking.

Q4: Why does my liver turn tough?
🔥 Overcooking is the main reason. Cook just until browned and slightly pink inside.

Q5: What are the best side dishes for liver and onions?
🍠 Mashed potatoes, rice, sautéed spinach, or caramelized carrots pair beautifully.