Beef Liver and Onions

by

Description

Beef Liver and Onions is a classic comfort dish that has been loved for generations. Thinly sliced beef liver is pan-seared to perfection and paired with caramelized onions, creating a rich and savory flavor. The liver is tender inside while the onions add natural sweetness that balances the bold taste of the liver. It’s a nutrient-dense meal, packed with iron, vitamin A, and protein—making it both hearty and healthy.

 Ingredients For Beef Liver and Onions

  • 1 lb (450 g) beef liver, sliced into thin pieces

  • 2 large onions, thinly sliced

  • 1 cup milk (for soaking liver)

  • ½ cup flour (for dredging)

  • 3 tbsp butter (or oil)

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • Fresh parsley (optional, for garnish)

 Instructions

  1. Prepare the Liver

    • Rinse liver slices and soak in milk for at least 30 minutes (to reduce bitterness). Drain and pat dry.

  2. Caramelize the Onions

    • In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat.

    • Add onions and cook slowly for 10–15 minutes until golden and caramelized. Remove and set aside.

  3. Cook the Liver

    • Lightly dredge liver slices in flour seasoned with salt, pepper, and garlic powder.

    • Heat remaining butter and oil in the skillet.

    • Cook liver slices for 2–3 minutes per side until browned but still slightly pink inside (overcooking makes it tough).

  4. Combine & Serve

    • Return onions to the skillet, toss with liver, and cook for 1 more minute.

    • Garnish with fresh parsley and serve hot.

 Notes

  • Soaking liver in milk or lemon water helps mellow its strong flavor.

  • Do not overcook—liver becomes dry and rubbery if cooked too long.

  • Use sweet onions (Vidalia or yellow onions) for the best caramelization.

Tips

  • Add a splash of balsamic vinegar or red wine when cooking onions for extra depth.

  • Serve with mashed potatoes, rice, or crusty bread to balance the richness.

  • For a low-carb version, skip dredging with flour and just season with spices.

Servings

  • Serves: 4 people

  • Prep time: 15 minutes (plus 30 minutes soaking)

  • Cook time: 20 minutes

  • Total time: 35–40 minutes

Nutritional Info (per serving, approx.)

  • Calories: 320 kcal

  • Protein: 28 g

  • Fat: 16 g

  • Carbohydrates: 14 g

  • Fiber: 2 g

  • Iron: 40% DV

  • Vitamin A: Over 600% DV

 Health Benefits

  • Iron-rich – helps combat anemia and boost energy.

  • Vitamin A powerhouse – supports vision, immunity, and skin health.

  • High protein – aids muscle growth and repair.

  • B vitamins – support brain function and metabolism.

Q&A

Q1: Why soak liver in milk?
A: It helps reduce bitterness and tenderizes the liver for a milder flavor.

Q2: Can I freeze cooked beef liver?
A: Yes, but it’s best eaten fresh. Freezing can slightly alter the texture.

Q3: What can I serve with liver and onions?
A: Mashed potatoes, sautéed greens, rice, or buttered noodles pair beautifully.

Q4: How do I avoid a rubbery texture?
A: Cook liver quickly on medium-high heat and don’t overcook past medium doneness.

Q5: Can I make this dish dairy-free?
A: Yes! Soak in lemon water instead of milk and use oil instead of butter.

Leave a Comment