Ingredients
- 500g beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup milk (for soaking)
- ½ cup all-purpose flour
- 3–4 tablespoons butter or oil
- Salt and black pepper to taste
- Optional: garlic powder or paprika for extra flavor
Instructions
1. Prepare the liver
Rinse the liver slices and place them in a bowl of milk. Let them soak for 20–30 minutes. This step helps reduce bitterness and improves the overall flavor.
2. Caramelize the onions
In a large skillet, melt 1–2 tablespoons of butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown. This usually takes about 15–20 minutes. Remove from the pan and set aside.
3. Coat the liver
In a shallow dish, mix the flour with salt, pepper, and any optional spices. Remove the liver from the milk and pat dry. Lightly dredge each piece in the seasoned flour.
4. Cook the liver
In the same skillet, add the remaining butter or oil. Cook the liver slices over medium-high heat for about 2–3 minutes per side. Avoid overcooking, as liver can become tough.
5. Combine and serve
Return the onions to the pan, layering them over the liver. Let everything cook together for another minute or two so the flavors blend.
Serving Suggestions
Serve hot with mashed potatoes, rice, or fresh bread. A side of steamed vegetables or a crisp salad complements the richness perfectly.
Tips for Success
- Don’t skip the milk soak—it makes a big difference in taste.
- Cook liver quickly to keep it tender.
- Use fresh liver if possible for the best flavor and texture.
Final Thoughts
Beef Liver and Onions is a dish that proves simple ingredients can create something truly special. With its rich taste and comforting aroma, it’s no wonder this recipe has stood the test of time—and why so many families continue to love it.
Give it a try, and it might just become a regular on your dinner table too!