Beef Liver and Onions

Instructions

Place liver slices in a bowl, cover with milk, and refrigerate for 30-60 minutes. This tenderizes the liver and reduces its strong flavor.
Drain and pat the liver dry with paper towels.

Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
Add sliced onions and cook, stirring occasionally, for 15-20 minutes, until soft and golden brown. Remove and set aside.

In a shallow dish, combine flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika (if using). Dredge liver slices in the mixture, shaking off excess.
Add remaining oil/butter to the skillet over medium-high heat. Sear liver for 2-3 minutes per side, until browned but still slightly pink inside. Don’t overcook!
Add minced garlic during the last minute of cooking.

Lower heat to medium-low. Return onions to the skillet, add beef broth (if using) to deglaze. Simmer 1-2 minutes.
Season with remaining salt and pepper to taste.
Garnish with parsley and serve warm.

Don’t Overcook! Overcooked liver is tough. Cook until no longer pink inside.
Caramelize Those Onions! Slow caramelization adds amazing sweetness and depth of flavor.

Soaking in milk (or buttermilk) reduces the strong metallic taste and tenderizes the liver.

Yes! Lamb or calf liver works well, offering a milder flavor.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.

Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Mashed potatoes, steamed vegetables, rice, or crusty bread are all excellent choices.

Enjoy this classic comfort food! The combination of tender liver, sweet onions, and garlic makes for a truly delicious and nutritious meal.