🥩 Beef Liver and Onions (Classic Skillet Recipe)

⏱️ Prep Time: 15 minutes

🔥 Cook Time: 10–12 minutes

🍽️ Serves: 4

⭐ Difficulty: Easy

⭐ Ingredients

Main

• 1–1½ lbs beef liver, sliced

• 2 large onions, thinly sliced

• 2–3 tbsp butter (or butter + oil)

• 1–2 tbsp olive oil

Seasoning

• Salt & black pepper

• ½ tsp garlic powder (optional)

• ½ tsp paprika (optional)

For tenderizing (optional but recommended)

• 1–1½ cups milk (for soaking)

🍳 Instructions

1. Prep the liver

(Optional but highly recommended)

• Place liver slices in a bowl.

• Cover with milk and soak for 20–30 minutes.
  → This helps reduce any strong taste and keeps it tender.

Drain and pat dry before cooking.

2. Cook the onions

• Heat 1 tbsp butter + 1 tbsp oil in a large skillet over medium heat.

• Add the sliced onions.

• Cook 8–10 minutes, stirring occasionally, until soft, golden, and slightly caramelized.

• Season with a pinch of salt.

• Transfer onions to a plate and keep warm.

3. Season the liver

Pat liver dry.
Season both sides with:

• Salt

• Pepper

• Optional: garlic powder & paprika

4. Cook the liver

• Add remaining butter/oil to the pan.

• Heat over medium-high.

• Add liver slices in a single layer (do not overcrowd).

• Cook 2–3 minutes per side until browned but still slightly pink inside.

⚠️ Do not overcook — liver becomes tough and grainy if cooked too long.

5. Finish & serve

• Return the onions to the skillet.

• Let everything warm together for 1 minute.

Serve with:
✔ mashed potatoes
✔ rice
✔ steamed vegetables
✔ crusty bread

💡 Tips for Perfect Liver

✔ Soaking in milk = milder flavor

Even 15–20 minutes helps.

✔ Don’t cook on low heat

Medium-high gives a good sear and keeps inside tender.

✔ Don’t overcook

Best when cooked to just-done or slightly pink in the center.

✔ Onions make the dish

Caramelized onions balance the rich liver flavor.

🍽️ Optional Variations

⭐ Gravy Version

After removing cooked liver:

• Add 1 tbsp butter to pan

• Whisk in 1 tbsp flour

• Pour in 1 cup beef broth

• Simmer until thickened
  Return liver & onions → coat in gravy → enjoy!

⭐ Bacon Version

Cook 3–4 slices bacon first → use bacon fat for cooking.

⭐ Smothered Liver

Add mushrooms, garlic, and parsley.

❓ Q&A

Q1. Do I have to soak liver?

No, but it greatly improves tenderness and reduces strong flavor.

Q2. Can I use chicken liver instead?

Yes! Cook for less time: 1–2 minutes per side.

Q3. How do I keep liver tender?

• Quick, high-heat cooking

• Do not overcook

• Soak in milk beforehand

Q4. Can I freeze cooked liver?

It’s safe, but texture becomes grainy. Best eaten fresh.

Q5. Why did my liver turn rubbery?

It was cooked too long. Liver cooks fast—pull it off the heat early.