Beef Liver and Onions

 

Here's a classic Beef Liver and Onions recipe — simple, hearty, and full of old-fashioned flavor:

Ingredients:

• 1 lb beef liver, sliced into ½-inch strips
• 2 large onions, thinly sliced
• 2 cups milk (for soaking)
• 1 cup flour (for dredging)
• Salt and black pepper, to taste
• 3–4 tbsp butter (or a mix of butter and oil)
• Optional: garlic, parsley, Worcestershire sauce

Instructions:

1. Soak the Liver (Optional but Recommended):

   • Place liver slices in a bowl and cover with milk.
   • Let soak for 30–60 minutes to mellow the flavor and tenderize.

2. Prep Onions:

   • In a large skillet over medium heat, melt 2 tbsp butter.
   • Add sliced onions and cook until golden and soft (10–15 minutes). Stir occasionally.
   • Remove onions and set aside.

3. Dredge the Liver:

   • Drain the liver and pat dry.
   • Season flour with salt and pepper, then dredge the liver pieces.

4. Cook the Liver:

   • In the same skillet, add another 1–2 tbsp butter or oil.
   • Fry liver slices over medium-high heat for about 2–3 minutes per side. Do not overcook—they should be browned on the outside but slightly pink inside.

5. Combine:

   • Add onions back to the pan, stir, and let everything warm together for a minute.
   • Optional: add a splash of Worcestershire sauce or chopped parsley for extra flavor.

Serving Suggestions:

Serve with mashed potatoes, rice, or a slice of crusty bread to soak up the juices.

Would you like a variation, like with gravy or bacon?