Beef Liver With Onions Recipe

Beef Liver with Onions Recipe

Beef Liver with Onions is a classic dish that’s rich in nutrients, flavorful, and a great option for a hearty meal. This recipe provides a tender, slightly sweet liver topped with caramelized onions, offering a perfect balance of savory and rich flavors. It’s also a fantastic source of iron, which is beneficial for those with iron-deficiency anemia. Enjoy this nutritious and delicious dish with mashed potatoes, rice, or crusty bread.

Beef Liver with Onions

Ingredients:

For the Liver:

1 lb (450g) beef liver, sliced
1 cup milk (for soaking, optional but recommended)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme (optional)
½ cup all-purpose flour (for dredging)
3 tablespoons butter or oil (for frying)

For the Onion Topping:

2 large onions, thinly sliced
2 tablespoons butter or olive oil
1 teaspoon sugar (optional, for caramelizing the onions)
½ teaspoon salt
½ teaspoon black pepper
¼ cup beef broth or water (for deglazing)

For Garnishing & Serving:

Fresh parsley, chopped (for garnish)
Mashed potatoes, rice, or crusty bread (as a side)

Instructions:

Step 1: Prepare the Liver

Soak the liver (optional but recommended):
Place the sliced beef liver in a bowl and cover it with milk. Let it soak for 30 minutes to 1 hour. This helps remove any bitterness and results in a milder, tender texture.
Pat dry and season:
Remove the liver from the milk, rinse lightly, and pat dry with paper towels.
Season both sides with salt, pepper, garlic powder, paprika, and thyme (if using).
Dredge in flour:
Lightly coat each liver slice in flour, shaking off any excess. This helps create a nice crust when frying.

Step 2: Cook the Onions

Sauté the onions:
Heat 2 tablespoons of butter or oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes, until they are soft and golden brown.
Caramelize (optional):
Sprinkle in 1 teaspoon of sugar (optional) to help the onions caramelize and bring out their natural sweetness.
Season with salt and pepper.
Deglaze the pan:
Once the onions are caramelized, add ¼ cup of beef broth or water to deglaze the pan. Stir and scrape up any browned bits from the pan.
Remove the onions from the pan and set aside.

Step 3: Cook the Liver

Fry the liver:
In the same skillet, add the remaining butter or oil over medium-high heat.
Add the flour-coated liver slices to the pan and fry for about 2-3 minutes per side, depending on thickness.
Tip: Do not overcook! Overcooking liver will make it tough and grainy. You want the liver browned on the outside, but still tender and slightly pink inside.
Rest the liver:
Once browned on the outside but still tender inside, remove the liver from the pan and let it rest for a couple of minutes.

Step 4: Combine & Serve

Serve:
Place the cooked liver slices on a serving plate and spoon the caramelized onions over the liver.
Garnish with fresh parsley for a pop of color and added freshness.
Enjoy:
Serve hot with your choice of mashed potatoes, rice, or crusty bread. Enjoy!

Frequently Asked Questions (Q&A)

Q1: How do I store leftover beef liver?

A: Store any leftover liver in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid drying it out.

Q2: Can I freeze cooked liver?

A: Yes, you can freeze cooked liver, but keep in mind that the texture may change when frozen and reheated. It’s best enjoyed fresh.

Q3: How do I reheat beef liver without drying it out?

A: To reheat, warm the liver gently in a skillet over low heat with a bit of butter or beef broth to keep it moist and tender.

Q4: Can I use other types of liver for this recipe?

A: Absolutely! If you prefer a milder flavor, you can use chicken liver or lamb liver. Both are delicious substitutes, though the cooking times may vary slightly.

Q5: What are the benefits of soaking liver in milk?

A: Soaking liver in milk helps to remove its strong metallic taste, resulting in a milder flavor. It also helps to tenderize the liver and makes it more enjoyable to eat.

Q6: How can I make this dish more flavorful?

A: To enhance the flavor, you can add mushrooms to the onions while sautéing them for an earthy twist. Additionally, a splash of wine or vinegar when deglazing the pan can add an extra layer of depth to the sauce.

Q7: Can I make a gravy for this dish?

A: Yes, you can make a simple gravy. After removing the cooked liver, add 1 tablespoon of flour to the remaining butter/oil in the pan. Cook for 1 minute, then pour in ½ cup beef broth. Whisk until smooth, simmer for a minute, and pour over the liver.

Q8: What sides go well with Beef Liver with Onions?

A: Beef liver pairs well with:
- Mashed potatoes: The creamy texture balances the richness of the liver.
- Rice: A simple, fluffy rice serves as a neutral base for the flavorful liver.
- Grilled vegetables: Roasted bell peppers, zucchini, or asparagus are great sides.
- Salad: A fresh salad with a tangy vinaigrette can help cut through the richness of the liver.

Q9: How can I make this dish keto-friendly?

A: For a keto-friendly version, skip the flour dredge and fry the liver directly. You can also serve it with cauliflower mash or other low-carb sides instead of mashed potatoes or rice.

Q10: Can I make this recipe ahead of time?

A: Yes, you can prepare the caramelized onions and the liver separately in advance. Store them in the fridge, and then combine them when ready to serve. Reheat the liver gently to avoid overcooking it.

Final Thoughts

Beef Liver with Onions is a nutrient-packed, flavorful dish that’s simple to make yet satisfying. It’s a great option for a hearty meal that delivers high iron content and other essential vitamins. Whether you’re a liver enthusiast or trying it for the first time, this dish offers a delicious balance of savory, slightly sweet, and rich flavors. Serve it with your favorite sides for a complete and nourishing meal!

Enjoy your homemade Beef Liver with Onions! 🍽️