Beef Liver and Onions – This is such a great recipe. The whole family loved it
Beef liver and onions is a true vintage classic that relies on two specific techniques to succeed: soaking the liver to remove its metallic edge and flash-searing it to keep the texture tender rather than rubbery. When prepared this way, it develops a deep, savory richness that pairs perfectly with the sweetness of caramelized onions.
Beef Liver and Onions
Ingredients
- 1 lb beef liver, sliced into ½-inch strips
- 2 large yellow onions, thinly sliced
- 2 cups whole milk (for soaking)
- ½ cup all-purpose flour
- 1 tsp garlic powder
- Salt and cracked black pepper to taste
- 4 tbsp butter
- 2 tbsp olive oil
Instructions
- Soak the liver: Place the liver slices in a shallow dish and cover with milk. Let soak for at least 30 minutes. This is a critical step to mellow out the strong iron flavor.
- Caramelize the onions: Melt 2 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 15–20 minutes until they are golden brown and soft. Remove onions from the pan and set aside.
- Dredge the liver: Drain the milk from the liver and pat the slices dry with paper towels. In a small bowl, mix the flour, garlic powder, salt, and pepper. Dredge each slice of liver in the flour mixture, shaking off the excess.
- Flash sear: Add the remaining butter and oil to the same skillet over medium-high heat. Once shimmering, add the liver slices. Cook for about 2–3 minutes per side.Tip: Do not overcook! The liver should still be slightly pink in the very center to remain tender.
- Combine and serve: Return the onions to the pan to warm through with the liver for 1 minute. Serve immediately, ideally alongside buttery mashed potatoes to soak up the juices.
