Beef Liver & Onions
Tender beef liver sautéed with caramelized onions creates a flavorful, nutrient-rich dish perfect for a hearty and satisfying meal.
Equipment
- 1 large skillet for sautéing liver and onions
- 1 plate to transfer caramelized onions
Ingredients
- 1 lb beef liver
- 2 to 3 tbsp butter or oil
- 2 large onions thinly sliced
- 2 to 3 garlic cloves minced
- 1 tsp paprika optional
- Salt and freshly ground black pepper to taste
- Splash of balsamic vinegar or lemon juice optional
Instructions
- Rinse the liver under cold water and pat dry. Soak in milk for 30 minutes if desired, then drain and pat dry.
- Heat 1 to 2 tablespoons of butter or oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden and soft, about 10 to 12 minutes.
- Add minced garlic to the onions and cook for another minute. Remove onions from the skillet and set aside on a plate.
- Add more butter or oil to the skillet. Season liver slices with salt, pepper, and paprika if using. Cook liver for 2 to 3 minutes per side until browned on the outside but still slightly pink inside.
- Return caramelized onions to the skillet with the liver and warm through. Add a splash of balsamic vinegar or lemon juice for added brightness if desired.
- Serve hot with mashed potatoes, rice, or crusty bread.
Notes
- Avoid overcooking liver for optimal tenderness.
- Soaking liver in milk reduces bitterness.
- Enhance flavor with Worcestershire sauce or thyme.
- Pair with sautéed greens or roasted vegetables.