Liver and Onions Recipe
Ingredients
500 g beef or calf liver
2 large onions, thinly sliced
1 cup milk (optional, helps reduce bitterness)
1 cup flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
3 tbsp butter
2 tbsp oil
Fresh parsley (optional)
Instructions
- Prepare the liver
Rinse the liver and pat dry.
Remove any thin membrane if needed.
Soak in milk for 30 minutes to 2 hours for a milder flavor, then drain. - Cook the onions
Heat 1 tbsp butter and 1 tbsp oil in a large skillet.
Add sliced onions.
Cook on medium heat for about 15–20 minutes until soft and golden brown.
Remove onions and set aside. - Coat the liver
Mix flour, salt, pepper, and paprika in a bowl.
Lightly coat each liver slice in the flour mixture. - Fry the liver
Add remaining butter and oil to the skillet.
Cook liver slices about 2–3 minutes per side.
Avoid overcooking or the liver becomes tough. - Finish
Return onions to the pan.
Cook together for 1–2 minutes.
Serve With
Mashed potatoes
Rice
Crusty bread
Steamed vegetables
Tips
Calf liver is usually more tender and mild than beef liver.
A splash of lemon juice at the end brightens the flavor.
Don’t overcrowd the pan while frying.