🥩 Classic Beef Liver with Sautéed Onions
⏱️ Time
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Prep: 10–15 minutes
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Cook: 15 minutes
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Serves: 2–3
🛒 Ingredients
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1 lb (450 g) beef liver, sliced
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1–2 large onions, thinly sliced
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½ cup milk (for soaking)
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½ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
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3 tbsp butter or oil (or a mix of both)
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Optional garnish: chopped parsley
👩🍳 Instructions
1. Soak the Liver (Important!)
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Place liver slices in a bowl
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Cover with milk
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Soak for 30–60 minutes
👉 This removes bitterness and improves texture -
Drain and pat dry with paper towels
2. Prepare the Onions
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Heat 2 tbsp butter or oil in a large skillet over medium heat
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Add sliced onions
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Cook slowly, stirring often, until soft and golden (8–10 minutes)
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Remove onions from skillet and set aside
3. Season & Dredge
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Mix flour, salt, pepper, and paprika
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Lightly coat liver slices in flour
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Shake off excess (don’t overcoat)
4. Cook the Liver
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Add remaining 1 tbsp butter or oil to the same skillet
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Heat to medium-high
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Cook liver 2–3 minutes per side
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Outside browned
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Inside just slightly pink
⚠️ Do not overcook—liver gets tough fast
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5. Combine & Serve
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Return onions to the skillet
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Gently toss with liver for 1–2 minutes
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Serve hot
🍽️ Serving Suggestions
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Mashed potatoes
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Rice or buttered noodles
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Steamed green beans or peas
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A slice of crusty bread
❓ Q & A
Q: Why does my liver taste bitter?
Common reasons:
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Not soaked long enough
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Overcooked
Soaking + quick cooking = best flavor
Q: Can I skip the flour?
Yes, but flour:
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Helps browning
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Softens strong liver flavor
Without it, cook on slightly lower heat.
Q: How do I know when liver is done?
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Outside: browned
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Inside: tender and faintly pink
If it’s gray all the way through, it’s overdone.
Q: Can I use chicken liver instead?
Yes!
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Cook time is shorter (about 1–2 minutes per side)
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Flavor is milder than beef liver
Q: How do I store leftovers?
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Refrigerate up to 2 days
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Reheat gently on low heat
(Overheating makes it tough)
Q: Is liver healthy?
Yes—very nutrient-dense (iron, vitamin A, B12).
Moderation is key, but it’s a powerhouse food.