ERIC KIM ₿

Beef Liver Recipe

Classic Beef Liver and Onions Recipe

Beef liver is a nutrient-dense organ meat that’s rich in vitamins and minerals. When prepared correctly, it can be tender and flavorful. This classic Beef Liver and Onions recipe is a favorite for many and is relatively simple to make.

Ingredients

  • For the Liver:
  • 1 pound beef liver, thinly sliced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 2 tablespoons vegetable oil or butter
  • 2 cloves garlic, minced
  • 1 cup beef broth or stock
  • 2 tablespoons Worcestershire sauce
  • Fresh parsley, chopped (for garnish)
  • For the Onions:
  • 2 large onions, thinly sliced
  • 1 tablespoon butter or oil
  • 1 teaspoon sugar (optional, for caramelizing)

Instructions

  1. Prepare the Liver:
  • Rinse and Clean: Rinse the beef liver under cold water and pat dry with paper towels. Remove any visible membranes or connective tissues.
  • Slice: Cut the liver into thin slices, about 1/4-inch thick.
  1. Optional Soaking:
  • Soak in Milk: To reduce the strong flavor and tenderize the liver, soak the slices in a bowl of milk for at least 30 minutes to 2 hours in the refrigerator.
  • Drain: After soaking, drain the liver and pat dry with paper towels.
  1. Season and Dredge:
  • Mix Flour and Seasonings: In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika.
  • Coat the Liver: Dredge each liver slice in the flour mixture, ensuring both sides are well-coated. Shake off any excess flour.
  1. Caramelize the Onions:
  • Heat Pan: In a large skillet, heat 1 tablespoon of butter or oil over medium heat.
  • Cook Onions: Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes. For sweeter onions, add 1 teaspoon of sugar halfway through cooking.
  • Remove and Set Aside: Once caramelized, remove the onions from the skillet and set aside.
  1. Cook the Liver:
  • Heat Oil/Butter: In the same skillet, add the remaining 1 tablespoon of oil or butter over medium-high heat.
  • Add Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Cook Liver: Place the coated liver slices in the skillet in a single layer. Cook for about 2-3 minutes on each side until browned but still slightly pink inside. Avoid overcooking to prevent the liver from becoming tough.
  1. Combine and Simmer:
  • Add Onions Back: Return the caramelized onions to the skillet with the liver.
  • Add Liquids: Pour in the beef broth and Worcestershire sauce. Stir to combine.
  • Simmer: Reduce the heat to medium-low and let the mixture simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  1. Serve:
  • Garnish: Sprinkle chopped fresh parsley over the top for a burst of color and freshness.
  • Accompaniments: Serve hot, ideally with mashed potatoes, steamed vegetables, or a side salad.

Tips for Perfect Beef Liver

  • Do Not Overcook: Liver cooks quickly and becomes tough if overcooked. Aim for a slightly pink center for optimal tenderness.
  • Soaking is Key: Soaking the liver in milk helps mellow its strong flavor and improves texture.
  • Quality Matters: Fresh, high-quality liver will yield the best results. Look for liver that is firm and has a uniform color.
  • Adjust Seasonings: Feel free to experiment with herbs like thyme or rosemary for added depth of flavor.

Enjoy your delicious and nutritious Beef Liver and Onions!

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Here’s a simple and delicious Beef Liver Recipe:

Pan-Fried Beef Liver with Onions

Ingredients:

  • 1 lb beef liver, thinly sliced
  • 2 large onions, thinly sliced
  • 2 tablespoons butter or olive oil
  • 1/2 cup flour (optional, for coating)
  • 1 cup milk (for soaking the liver, optional)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (optional)
  • Fresh parsley (for garnish, optional)

Instructions:

  1. Prep the Liver:
  • If desired, soak the liver slices in milk for 30 minutes to 1 hour. This can help reduce the strong flavor of liver. Drain and pat dry after soaking.
  1. Coat the Liver (Optional):
  • If you want a crispy coating, dredge the liver slices in flour mixed with a pinch of salt, pepper, garlic powder, and paprika.
  1. Cook the Onions:
  • In a large skillet, heat 1 tablespoon of butter or oil over medium heat. Add the sliced onions and cook until they become soft and caramelized, about 10-15 minutes. Stir occasionally to avoid burning. Remove onions and set aside.
  1. Cook the Liver:
  • Add the remaining butter or oil to the skillet. Increase heat to medium-high. Once hot, add the liver slices.
  • Cook the liver for about 2-3 minutes per side, depending on thickness. It should be slightly pink inside for tenderness—overcooking liver can make it tough.
  1. Combine & Serve:
  • Once the liver is cooked, return the onions to the pan, mix gently, and heat through for another minute or two.
  • Garnish with fresh parsley if desired, and serve immediately.

Serving Suggestions:

This dish pairs well with mashed potatoes, rice, or a simple green salad for a hearty meal.

Enjoy your beef liver with rich caramelized onions!

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