Classic Beef Liver and Onions is a comforting dish that brings a taste of home to your table. With tender liver and sweet caramelized onions, this meal is both hearty and flavorful. It’s a simple recipe that warms the heart and fills the belly!
Why Make This Recipe
This recipe is great because it’s easy to prepare and cooks quickly! Plus, beef liver is packed with nutrients, making it an excellent choice for a healthy dinner. You can create a flavorful meal that everyone will love without a lot of fuss.
How to Make Classic Beef Liver and Onions
To make this delicious dish, follow these easy steps.
Ingredients
- 1 lb beef liver, sliced
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Directions
- Place the sliced beef liver in a bowl and cover with milk. Let it soak for 30 minutes to reduce any strong flavors.
- Drain and pat the liver dry.
- In a shallow dish, mix flour, salt, black pepper, garlic powder, and paprika.
- Dredge the liver slices in the flour mixture, shaking off excess.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the onions and cook until soft and caramelized, about 15 minutes. Remove them from the skillet and set aside.
- Add the remaining butter and olive oil to the skillet. Increase heat to medium-high.
- Cook the liver slices for about 2-3 minutes per side until browned but still tender inside.
- Return the onions to the skillet, add beef broth and Worcestershire sauce, and let simmer for 2-3 minutes until the sauce thickens slightly.
- Garnish with fresh parsley and serve warm.
How to Serve Classic Beef Liver and Onions
Serve this dish hot, right from the skillet. It pairs well with mashed potatoes, steamed vegetables, or a side salad. A little extra parsley on top brightens the dish and adds color!
How to Store Classic Beef Liver and Onions
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3 days. To reheat, warm it up in a skillet over low heat. Add a splash of beef broth if it looks dry.
Tips to Make Classic Beef Liver and Onions
- Soaking the liver in milk is key. It helps soften the flavor.
- Don’t overcook the liver; it should be browned on the outside but still tender inside.
- Caramelizing the onions adds a lovely sweetness. Be patient; it takes time but is worth it!
Variation
You can add mushrooms to the skillet for extra flavor. Just sauté them with the onions for a delicious twist!
FAQs
1. Can I use chicken liver instead of beef liver?
Yes! Chicken liver is smaller and cooks faster. Adjust the cooking time accordingly.
2. Is beef liver healthy?
Absolutely! Beef liver is rich in vitamins and minerals, including iron, vitamin A, and B vitamins.
3. Can I freeze leftovers?
Yes! Store in an airtight container and freeze for up to 2 months. Thaw in the fridge before reheating.