🥩 Beef Liver and Onions
Ingredients
500–700 g beef liver, sliced (ask butcher to slice thin if possible)
2 large onions, thinly sliced
1 cup milk (for soaking the liver)
½ cup flour (for coating)
2–3 tbsp butter or oil (or mix both)
Salt and black pepper
1 tsp paprika (optional)
2 cloves garlic, minced (optional)
½ cup beef broth or water (for sauce)
Optional: splash of vinegar or lemon juice for brightness
Step 1: Soak the liver (important for flavor)
Place liver slices in a bowl and cover with milk.
Let it soak for 30 minutes to 2 hours in the fridge.
This helps reduce bitterness and improves tenderness.
Step 2: Cook the onions
Heat butter/oil in a pan over medium heat
Add sliced onions + a pinch of salt
Cook slowly for 10–15 minutes, stirring often
When golden and soft, set aside
Step 3: Prepare the liver
Remove liver from milk and pat dry
Season with salt, pepper, and paprika
Lightly coat in flour (shake off excess)
Step 4: Pan-fry
In the same pan, add a little more butter/oil
Cook liver slices for 2–3 minutes per side
Do NOT overcook or it becomes tough
Remove and set aside
Step 5: Make quick gravy (optional but delicious)
Add broth to the pan
Scrape up browned bits
Simmer 2–3 minutes until slightly thickened
Adjust salt/pepper
Step 6: Combine
Return liver + onions to the pan
Spoon sauce over everything
Warm together for 1–2 minutes
🍽️ Serve with:
Mashed potatoes
Rice
Crusty bread
Or simple steamed vegetables
