Beef Liver and Onions

Here’s a classic Beef Liver and Onions recipe, written clearly and in detail, with tips so it turns out tender and flavorful (not bitter or tough).

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🥩 Beef Liver and Onions (Serves 2–3)

Ingredients

• 1 lb (450 g) beef liver, sliced ¼–½ inch thick

• 2 large yellow onions, sliced

• 1 cup milk (for soaking)

• ½ cup all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 2–3 tbsp butter

• 2 tbsp oil (vegetable or olive oil)

• Optional: fresh parsley, garlic powder

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Step-by-Step Directions

1. Prepare the Liver (Very Important)

1. Rinse liver slices gently under cold water.

2. Remove any visible membranes or connective tissue.

3. Place liver in a bowl and cover completely with milk.

4. Soak for 30–60 minutes in the refrigerator.

   • This step removes bitterness and softens the flavor.

5. Drain and pat completely dry with paper towels.

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2. Prepare the Onions

1. Heat 1 tbsp butter + 1 tbsp oil in a large skillet over medium heat.

2. Add sliced onions.

3. Cook slowly, stirring occasionally, for 15–20 minutes until:

   • Soft

   • Deep golden

   • Slightly caramelized

4. Remove onions from the pan and set aside, keeping them warm.

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3. Dredge the Liver

1. In a shallow dish, mix:

   • Flour

   • Salt

   • Pepper

   • Paprika

2. Lightly coat each liver slice in flour.

   • Shake off excess (don’t overcoat).

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4. Cook the Liver

1. In the same skillet, add remaining butter and oil.

2. Increase heat to medium-high.

3. When fat is hot (but not smoking), add liver slices in a single layer.

   • Do not overcrowd the pan.

4. Cook:

   • 2–3 minutes per side

   • Until browned on the outside but still tender inside

5. Liver should be slightly pink inside—overcooking makes it tough.

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5. Combine & Finish

1. Return onions to the skillet.

2. Gently toss with liver.

3. Cook together for 1–2 minutes.

4. Taste and adjust seasoning.

5. Optional: sprinkle with fresh parsley before serving.

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🍽️ Serving Suggestions

• Mashed potatoes

• Steamed green beans or peas

• Rice or buttered noodles

• Crusty bread to soak up juices

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⭐ Pro Tips

• Calf liver is milder and more tender than beef liver.

• Never cook liver longer than 5–6 minutes total.

• If you like gravy, add:

  • ½ cup beef broth after cooking liver

  • Simmer briefly and pour over the dish.