Absolutely! Beef liver and onions is a classic, nutrient-packed dish that’s rich in iron, vitamin B12, and protein. Here’s a detailed recipe for tender, flavorful liver without the bitterness.
🥩 Beef Liver and Onions
Ingredients (Serves 3–4)
- 1 lb (450 g) beef liver, sliced into 1/4-inch pieces
- 2 large onions, thinly sliced
- 2–3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 3 tablespoons butter or oil
- 1 tablespoon olive oil
- 1/2 cup milk (for soaking, optional)
Instructions
1️⃣ Prepare the Liver
- Optional step: Soak liver slices in milk for 30–60 minutes to reduce bitterness.
- Pat liver dry with paper towels.
- Mix flour, salt, pepper, and paprika in a shallow dish.
- Dredge liver slices in the flour mixture until lightly coated.
2️⃣ Cook the Onions
- Heat 2 tablespoons butter + 1 tablespoon oil in a large skillet over medium heat.
- Add sliced onions and sauté until soft and caramelized (about 10–12 minutes).
- Remove onions from skillet and set aside.
3️⃣ Cook the Liver
- Add remaining butter or oil to the skillet.
- Place liver slices in the pan, do not overcrowd.
- Cook 2–3 minutes per side—liver cooks fast and can become tough if overdone.
- Liver should be slightly pink in the center for tenderness.
4️⃣ Combine and Serve
- Return onions to the skillet, mix gently with liver.
- Serve immediately with mashed potatoes, steamed vegetables, or rice.
✅ Tips for Perfect Liver
- Do not overcook: liver becomes grainy and tough.
- Soaking in milk helps reduce metallic taste.
- Use high-quality beef liver for better flavor.
- A splash of balsamic vinegar or lemon juice at the end can brighten flavors.
💡 Nutritional Note:
Beef liver is one of the most nutrient-dense foods, providing iron, B12, vitamin A, and protein—excellent for energy and blood health.
If you want, I can also make a “Quick 15-Minute Beef Liver Hack” that ensures it’s extra tender, mild, and delicious every time.
Do you want me to make that hack?
