Beef Liver and Onions (Tender, Flavorful, No Bitter Taste)

Why This Recipe Works

Soaking the liver in milk removes bitterness, while slow-caramelized onions add sweetness that balances the richness of the beef liver. Lightly dredging in flour creates a golden crust without drying it out.

Ingredients

• 1 lb beef liver, sliced (¼–½ inch thick)
• 2 large onions, thinly sliced
• 1 cup milk (for soaking)
• ½ cup all-purpose flour
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon paprika (optional)
• 3–4 tablespoons butter or oil (or a mix of both)
• ¼ cup beef broth or water (optional, for extra moisture)
• Fresh parsley (optional, for garnish)

Instructions

Step 1: Prepare the Liver

1. Rinse the liver slices under cold water and pat dry.
2. Place liver in a bowl and cover with milk.
3. Soak for 30–60 minutes in the refrigerator.
4. Drain and pat dry completely before cooking.

Step 2: Caramelize the Onions

1. Heat 2 tablespoons butter or oil in a large skillet over medium heat.
2. Add sliced onions with a pinch of salt.
3. Cook slowly, stirring occasionally, for 15–20 minutes until soft, golden, and lightly caramelized.
4. Remove onions from skillet and set aside.

Step 3: Dredge the Liver

1. In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika.
2. Lightly coat each slice of liver in the flour mixture, shaking off excess.

Step 4: Cook the Liver

1. In the same skillet, add remaining butter or oil.
2. Heat over medium-high until hot but not smoking.
3. Add liver slices in a single layer.
4. Cook 2–3 minutes per side until browned but still tender inside.

• Do NOT overcook — liver becomes tough quickly.

Step 5: Combine & Finish

1. Return onions to the skillet.
2. Gently stir to combine.
3. Add beef broth or water if desired.
4. Simmer 2–3 minutes to bring everything together.
5. Taste and adjust seasoning.

Serving Suggestions

• Mashed potatoes or creamy polenta
• Steamed green beans or peas
• Buttered rice
• Fresh bread to soak up the juices

Tips for Perfect Liver

• Always soak in milk or buttermilk
• Cook quickly over medium-high heat
• Slight pink inside = tender and juicy
• Slice against the grain for best texture

Benefits of Beef Liver

• Extremely rich in iron
• High in protein
• Excellent source of vitamin A & B12
• Budget-friendly and filling

Storage

• Store leftovers in an airtight container for up to 2 days
• Reheat gently in a skillet with a splash of broth