Beef Liver with Onions (Print Version)
Tender beef liver softened and paired with sweet caramelized onions in a classic, comforting dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 pounds beef liver, sliced
02 -
1.5 cups whole milk
03 -
4 tablespoons unsalted butter, divided
04 -
2 large Vidalia onions, sliced into rings
05 -
2 cups all-purpose flour
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Gather and measure all ingredients to ensure smooth cooking.
02 -
Rinse liver slices under cold water and pat dry. Submerge in whole milk in a shallow dish for at least 15 minutes to mellow flavor and tenderize.
03 -
Melt half the butter in a large skillet over medium heat. Add onion rings and sauté slowly, stirring occasionally, until soft, translucent, and lightly browned, approximately 3 to 5 minutes. Remove and set aside.
04 -
Drain milk from liver slices. On a plate, combine flour, salt, and freshly ground pepper. Dredge each liver slice to coat evenly and shake off excess flour.
05 -
Melt remaining butter in the skillet over medium-high heat. Add liver slices in a single layer and cook undisturbed for 3 to 4 minutes per side until golden brown and centers remain slightly pink.
06 -
Return caramelized onions to the skillet over the liver. Lower heat to medium and warm together for 1 to 2 minutes, allowing flavors to meld. Cook longer if fully cooked liver is desired.
07 -
Plate the liver slices and spoon onions over top. Serve immediately, pairing well with mashed potatoes or crusty bread.
# Extra Tips & Details:
01 -
Soaking liver in milk reduces bitterness and enhances tenderness.
02 -
Slowly cooking onions releases natural sweetness that balances the dish.
03 -
Maintain slightly pink centers in liver for optimal tenderness.