Cook Beef Liver and Onions

Table of Contents

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.

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.

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.

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.

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.

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.

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.