Beef Liver and Onions – This is such a great recipe. The whole family loved it
This easy, one-pan Beef Liver and Onions recipe transforms a traditional dish into a family favorite by focusing on a light flour coating and perfectly caramelized onions.
Ingredients
- 1 lb beef liver, sliced into thin strips
- 2 large yellow onions, thinly sliced
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 3 tbsp butter or vegetable oil
- 1/4 cup beef broth or water (optional, for deglazing)
Instructions
1
Prepare the Liver
Dredge and season
Rinse the liver slices and pat them dry with paper towels. In a shallow bowl, whisk together the flour, garlic powder, smoked paprika, salt, and pepper. Dredge each piece of liver in the flour mixture, shaking off the excess.
2
Caramelize the Onions
8–10 minutes
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft, golden brown, and fragrant. Remove the onions from the pan and set aside.
3
Sear the Liver
2–3 minutes per side
Add the remaining tablespoon of butter to the same skillet. Increase heat to medium-high. Place the liver slices in the pan in a single layer. Sear for about 2 to 3 minutes per side until browned. Avoid overcooking, as liver becomes tough if cooked too long.
4
Combine and Finish
Final toss
Add the caramelized onions back into the skillet with the liver. If the pan seems dry, splash in a little beef broth or water to loosen the flavorful browned bits (fond) from the bottom. Toss together for 1 minute until heated through and serve immediately.
