Beef Liver and Onions

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🍽️ Beef Liver and Onions Recipe

📖 Description

Beef liver and onions is a traditional comfort dish made by pan-searing tender slices of beef liver and pairing them with caramelized onions. The onions balance the earthy richness of the liver with their natural sweetness, while a light gravy (optional) brings the meal together. It’s a budget-friendly, protein-packed meal often enjoyed with mashed potatoes, rice, or crusty bread.

🥘 Ingredients for Beef Liver and Onions

  • 1 lb (450 g) beef liver, sliced into ½-inch pieces

  • 2 large onions, thinly sliced

  • 3 tbsp butter (or olive oil)

  • ½ cup milk (for soaking liver, optional)

  • 1 cup beef broth (optional, for gravy)

  • 2 tbsp all-purpose flour (optional, for gravy)

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

  1. Prep the Liver: Rinse liver slices and pat dry. For milder flavor, soak in milk for 20–30 minutes, then drain.

  2. Caramelize Onions: In a large skillet, heat 1 tbsp butter over medium heat. Add onions and cook until golden and soft (about 10–12 minutes). Remove and set aside.

  3. Cook Liver: Add remaining butter to the skillet. Season liver with garlic powder, paprika, salt, and pepper. Cook slices for 2–3 minutes per side until browned but still tender (do not overcook, or it becomes tough).

  4. Optional Gravy: Remove liver. Whisk 2 tbsp flour into the skillet drippings, cook for 1 min, then slowly whisk in beef broth. Simmer until thickened.

  5. Assemble: Return onions (and liver if desired) to the skillet. Spoon gravy over the top. Garnish with parsley.

  6. Serve hot with mashed potatoes, rice, or vegetables.

📝 Notes

  • Do not overcook the liver; it should be slightly pink inside for best texture.

  • Soaking in milk removes bitterness and enhances tenderness.

  • Use sweet onions (like Vidalia) for extra balance.

  • A splash of balsamic vinegar can enhance onion caramelization.

💡 Tips

  • Slice liver thinly for quicker cooking.

  • For a richer taste, cook in bacon drippings instead of butter.

  • Add mushrooms for an earthy twist.

  • Serve immediately; reheating liver can make it rubbery.

🍴 Servings

  • Serves: 4 people

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

🔢 Nutritional Info (per serving, without gravy)

  • Calories: ~280

  • Protein: 28 g

  • Fat: 15 g

  • Carbohydrates: 10 g

  • Fiber: 2 g

  • Cholesterol: 330 mg

  • Iron: 40% DV

  • Vitamin A: 800% DV

  • Vitamin B12: 1200% DV

🌟 Health Benefits

  • High in Iron: Helps prevent anemia and boosts energy.

  • Vitamin A Rich: Supports eye health and immune system.

  • B12 Powerhouse: Vital for nerve function and red blood cell production.

  • Protein-Packed: Great for muscle repair and strength.

❓ Q&A

Q: Why soak liver in milk?
A: It reduces bitterness and tenderizes the meat.

Q: Can I use chicken or lamb liver instead?
A: Yes! Both are milder and cook the same way but need less time.

Q: What side dishes go best with liver and onions?
A: Mashed potatoes, steamed greens, or rice complement it perfectly.

Q: How do I know when the liver is done?
A: It should be browned outside and slightly pink inside; too long makes it tough.

Q: Can this dish be made ahead?
A: It’s best fresh, but you can prep the onions ahead and quickly sear the liver when ready.

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