Beef liver with onions (Printer-Friendly)
Tender beef liver cooked with buttery caramelized onions creates a savory, comforting dish ideal for dinner.
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds beef liver, sliced
02 -
1 1/2 cups whole milk
03 -
4 tablespoons unsalted butter, divided
04 -
2 large Vidalia onions, sliced into rings
05 -
2 cups all-purpose flour
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Assemble and measure all ingredients before starting to ensure a smooth cooking process.
02 -
Rinse liver slices under cold water, pat dry, and place in a shallow dish. Cover with whole milk and soak for at least 15 minutes to mellow flavor and tenderize.
03 -
Melt 2 tablespoons butter in a large skillet over medium heat. Add onion rings and sauté slowly, stirring occasionally, until tender, translucent, and golden, about 3 to 5 minutes. Remove onions and set aside.
04 -
Drain liver from milk thoroughly. On a large plate, combine flour with salt and freshly ground black pepper. Dredge each liver slice evenly in the seasoned flour, shaking off excess.
05 -
In the same skillet, melt remaining 2 tablespoons butter over medium-high heat. Arrange liver slices in a single layer without overlapping. Cook undisturbed 3 to 4 minutes per side until a golden crust forms and centers remain slightly pink.
06 -
Return caramelized onions to the skillet atop the liver. Reduce heat to medium and gently warm for 1 to 2 minutes to blend flavors without overcooking.
07 -
Plate liver slices and spoon buttery onions over the top. Serve immediately alongside mashed potatoes or crusty bread to soak pan juices.
# Helpful Hints:
01 -
Soaking liver in milk reduces bitterness and improves tenderness. Slowly caramelizing onions develops natural sweetness and depth of flavor.