Beef Liver With Onions (Printer-Friendly)
Pan-fried beef liver softened in milk, combined with slowly caramelized sweet onions for a rich, classic dinner delight.
# What You'll Need:
→ Main Ingredients
01 -
2 lb beef liver, sliced
02 -
1 1/2 cups whole milk
03 -
4 tbsp unsalted butter, divided
04 -
2 large Vidalia onions, cut into rings
05 -
2 cups all-purpose flour
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Assemble and measure all ingredients before beginning to cook to ensure a smooth process.
02 -
Rinse liver slices under cold water and pat dry. Place in a shallow dish and cover fully with milk. Let soak for at least 15 minutes to reduce bitterness and tenderize.
03 -
Melt half the butter (2 tbsp) in a large skillet over medium heat. Add onion rings and sauté slowly, stirring occasionally, until tender and lightly browned, about 3 to 5 minutes. Remove and set aside.
04 -
Drain milk from liver. On a plate, mix flour with salt and freshly ground pepper. Coat liver slices thoroughly in the seasoned flour, shaking off excess.
05 -
Melt remaining butter (2 tbsp) in skillet over medium-high heat. Arrange liver slices in a single layer without overlapping. Cook undisturbed for 3 to 4 minutes per side until a golden crust forms and centers remain slightly pink for tenderness.
06 -
Return caramelized onions to the skillet atop the liver. Reduce heat to medium and warm together for 1 to 2 minutes to meld flavors.
07 -
Plate liver slices and spoon buttery onions over the top. Serve immediately with mashed potatoes or crusty bread.
# Extra Suggestions:
01 -
Soaking liver in milk mellows flavor and tenderizes the meat. Cooking onions slowly develops natural sweetness.