How to Cook Beef Liver and Onions

Rediscover the timeless comfort of our “Classic Comfort” Beef Liver and Onions, a traditional dish that brings warmth and nostalgia to the dinner table. Celebrated for its rich flavors and nutritional value, this recipe offers a tender, well-seasoned beef liver complemented by sweet, caramelized onions. Whether you’re a longtime lover of liver or looking to introduce this nutrient-packed ingredient into your meals, this classic preparation promises a satisfying experience with its depth of flavor and hearty satisfaction.

Why You’ll Love “Classic Comfort” Beef Liver and Onions:

  • Nutrient-Rich: Beef liver is packed with vitamins and minerals, making it a healthy addition to your diet.
  • Flavorful: The combination of savory liver and sweet onions creates a delightful taste profile.
  • Quick Preparation: Ready in under 30 minutes, perfect for a nutritious weeknight meal.
  • Versatile: Easily adaptable to include additional flavors or serve alongside your favorite sides.

Ingredients Notes For “Classic Comfort” Beef Liver and Onions:

  • Beef Liver: Thinly sliced for quick cooking and tenderness. Soak in milk beforehand to mellow the flavor, if desired.
  • Onions: Sliced into rings or half-moons and caramelized to bring out their natural sweetness.
  • Flour: For dusting the liver, aiding in a slightly crispy exterior while locking in moisture.
  • Butter and Oil: Used for frying, providing flavor and helping to achieve a golden-brown sear on the liver and onions.
  • Seasonings: Salt, pepper, and a touch of garlic powder or thyme can enhance the liver’s rich taste.
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Recipe Steps:

  1. Prep the Liver: If soaking the liver in milk, do so for a few hours or overnight in the refrigerator, then pat dry. Dust the liver slices lightly with seasoned flour.
  2. Caramelize the Onions: In a skillet, melt butter with a bit of oil over medium heat. Add the onions, cooking until they’re soft, golden, and caramelized. Remove and set aside.
  3. Cook the Liver: In the same skillet, add a little more oil if necessary. Cook the liver slices for 2-3 minutes on each side or until browned on the outside but still slightly pink inside. Avoid overcooking to keep the liver tender.
  4. Combine and Serve: Return the onions to the skillet with the liver, warming through. Adjust seasoning to taste.
  5. Serving Suggestions: Serve the beef liver and onions hot, accompanied by mashed potatoes, rice, or your choice of side for a complete, nourishing meal.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid toughening the liver.
  • Freeze: Freezing is not recommended, as the texture of the liver may be adversely affected upon thawing and reheating.

INGREDIENTS

  • Beef liver: 500g (about 1.1 pounds), thinly sliced
  • Milk: Enough to cover the liver slices – soaking in milk helps to remove the bitter taste.
  • All-purpose flour: 1/2 cup – for dredging the liver.
  • Salt: 1 teaspoon – for seasoning.
  • Black pepper: 1/2 teaspoon – for seasoning.
  • Paprika: 1 teaspoon – optional, for added flavor.
  • Vegetable oil: 2 tablespoons – for frying.
  • Butter: 2 tablespoons – adds richness to the dish.
  • Onions: 2 large, thinly sliced – for sweetness.
  • Beef broth or water: 1/2 cup – for deglazing the pan and making a sauce.
  • Fresh parsley: Chopped, for garnish – optional.
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INSTRUCTIONS

  1. Prep the Liver:
    • Rinse the liver slices under cold water, then place them in a bowl. Cover with milk and let soak for at least an hour in the refrigerator. This step is optional but recommended to reduce the bitterness of the liver.
  2. Dredge the Liver:
    • Drain and pat the liver dry with paper towels. In a shallow dish, mix the flour, salt, pepper, and paprika. Dredge the liver slices in the flour mixture, shaking off any excess.
  3. Cook the Onions:
    • In a large skillet, melt 1 tablespoon of butter with the vegetable oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
  4. Cook the Liver:
    • In the same skillet, increase the heat to medium-high. Add the remaining butter. When the butter is melted, add the liver slices. Cook for about 2-3 minutes on each side for medium doneness. Avoid overcooking, as the liver can become tough. Remove the liver from the skillet and set aside with the onions.
  5. Make the Sauce:
    • Reduce the heat to medium. Add the beef broth or water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for a few minutes until the sauce is slightly reduced.
  6. Serve:
    • Return the liver and onions to the skillet, coating them in the sauce. Warm through for a minute, then serve immediately, garnished with chopped parsley if desired

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