Why Make This Recipe
Beef liver and onions is a classic dish that is not only tasty but also packed with nutrients. Beef liver is known for being rich in vitamins A, B12, and iron, making it a great addition to a balanced diet. The sweetness of the sautéed onions complements the liver’s rich flavor. This dish is easy to prepare and is a wonderful way to explore the flavorful side of organ meats.
How to Make Beef Liver and Onions
Ingredients :
- 900 grams beef liver, sliced
- 355 millilitres whole milk, plus more if needed
- 56 grams unsalted butter, divided
- 2 large Vidalia onions, cut into rings
- 250 grams all-purpose flour, plus more if needed
- Salt, to taste
- Freshly ground black pepper, to taste
Directions :
- Assemble all measured ingredients before beginning.
- Gently rinse beef liver slices under cold running water and pat thoroughly dry. Arrange in a shallow dish and pour in enough milk to fully submerge the slices. Allow to soak while onions are prepared, or longer to further reduce bitterness.
- Heat 28 grams of butter in a large skillet over medium heat. Add onion rings, sautéing until tender and translucent, approximately 3 to 5 minutes. Transfer cooked onions to a bowl and reserve skillet.
- Spread flour onto a large plate and season with salt and black pepper. Drain the liver slices from the milk and dredge them evenly in the seasoned flour, coating all sides.
- In the same skillet, melt remaining 28 grams butter over medium-high heat. Add floured liver slices and cook for 3 to 4 minutes per side until lightly browned and just cooked through.
- Return sautéed onions to the skillet. Reduce heat to medium and continue cooking until onions are fully heated and liver is just pink at the centre, or adjust timing for desired doneness. Plate immediately.
How to Serve Beef Liver and Onions
Serve beef liver and onions hot, straight from the skillet. It pairs well with mashed potatoes, rice, or a side of steamed vegetables. You can also sprinkle some fresh herbs, like parsley, over the top for added flavor.
How to Store Beef Liver and Onions
If you have leftovers, let the dish cool completely before storing. Place in an airtight container and refrigerate for up to 3 days. To reheat, warm it gently in a skillet over low heat. Avoid overcooking during reheating to keep the liver tender.
Tips to Make Beef Liver and Onions
- Make sure to soak the liver in milk for at least 30 minutes. This helps reduce the bitterness and makes it more pleasant to eat.
- Adjust the level of seasoning based on your personal preference. Don’t hesitate to add your favorite spices to the flour for extra flavor.
- Always cook liver on medium-high heat for a nice sear. It helps to lock in the juices and flavor.
Variation
You can add other ingredients like bell peppers or mushrooms to enhance the flavor and texture of the dish. If you prefer, you can use chicken liver instead of beef liver for a milder taste.
FAQs
1. Can I use frozen beef liver?
Yes, you can use frozen beef liver. Just make sure to thaw it completely before cooking.
2. Is beef liver healthy?
Yes, beef liver is very nutritious. It is high in vitamins and minerals, making it a healthy choice if consumed in moderation.
3. Can I make this dish without flour?
Absolutely! If you’re gluten-free or want to skip the flour, you can simply season the liver and cook it without dredging it. It will still be delicious!
Beef Liver and Onions
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A classic dish featuring beef liver, packed with nutrients and complemented by sweet sautéed onions.
Ingredients
- 900 grams beef liver, sliced
- 355 millilitres whole milk, plus more if needed
- 56 grams unsalted butter, divided
- 2 large Vidalia onions, cut into rings
- 250 grams all-purpose flour, plus more if needed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Assemble all measured ingredients before beginning.
- Gently rinse beef liver slices under cold running water and pat thoroughly dry. Arrange in a shallow dish and pour in enough milk to fully submerge the slices. Allow to soak while onions are prepared, or longer to further reduce bitterness.
- Heat 28 grams of butter in a large skillet over medium heat. Add onion rings, sautéing until tender and translucent, approximately 3 to 5 minutes. Transfer cooked onions to a bowl and reserve skillet.
- Spread flour onto a large plate and season with salt and black pepper. Drain the liver slices from the milk and dredge them evenly in the seasoned flour, coating all sides.
- In the same skillet, melt remaining 28 grams butter over medium-high heat. Add floured liver slices and cook for 3 to 4 minutes per side until lightly browned and just cooked through.
- Return sautéed onions to the skillet. Reduce heat to medium and continue cooking until onions are fully heated and liver is just pink at the centre. Plate immediately.
Notes
Soak the liver in milk for at least 30 minutes to reduce bitterness. Adjust seasoning based on personal preference. Optionally, add bell peppers or mushrooms for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 300mg
