Beef Liver & Onions
Tender beef liver sautéed with caramelized onions creates a flavorful, nutrient-rich dish perfect for a satisfying dinner.
Equipment
- 1 large skillet
- 1 plate
Ingredients
- 1 lb beef liver 500 g
- 2 –3 tbsp butter or oil
- 2 large onions thinly sliced
- 2 –3 garlic cloves minced
- 1 tsp paprika optional
- Salt and freshly ground black pepper to taste
- Splash of balsamic vinegar or a squeeze of lemon optional
Instructions
- Rinse the beef liver under cold water and pat dry. Optional: soak in milk for 30 minutes to reduce bitterness, then drain and dry again.
- Heat 1 to 2 tablespoons of butter or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and golden brown, about 10 to 12 minutes.
- Add the minced garlic to the onions and cook for one more minute. Remove onions from skillet and set aside on a plate.
- Add more butter or oil to the skillet. Season liver slices with salt, pepper, and paprika if using. Cook liver 2 to 3 minutes per side until browned yet slightly pink inside.
- Return caramelized onions to the skillet with the liver and warm through. Add balsamic vinegar or lemon juice if desired for brightness.
- Serve hot with mashed potatoes, rice, or crusty bread.
Notes
- Do not overcook liver to maintain tenderness.
- Enhance flavor with Worcestershire sauce or fresh thyme.
- Serve with sautéed greens or roasted vegetables.
- Soaking liver in milk mellows strong flavors.