Classic comfort food 😌 Here’s a simple, old-school Beef Liver and Onions that actually tastes good (not grainy or bitter).
Ingredients
- 1 lb beef liver, sliced
- 2 large onions, thinly sliced
- 1–2 cups milk (for soaking)
- ½ cup all-purpose flour
- Salt & black pepper
- Garlic powder (optional)
- Paprika (optional)
- 2–3 tbsp butter or oil
How to Make It
- Soak the liver
Put the liver in a bowl, cover with milk, and soak 30–60 minutes. This mellows the strong flavor. Drain and pat dry. - Prep the onions
Heat 1 tbsp butter/oil in a skillet over medium heat. Add onions with a pinch of salt and cook slowly until soft and caramelized (10–15 min). Remove and set aside. - Season & dredge
Mix flour with salt, pepper, and optional spices. Lightly coat the liver slices—shake off excess. - Cook the liver
Add remaining butter/oil to the pan. Cook liver about 2–3 minutes per side. Don’t overcook—this is key to keeping it tender. - Bring it together
Return onions to the pan, gently toss, and heat through.
Tips for Success
- Pink inside is okay—overcooked liver = tough liver.
- If you want gravy, sprinkle a little leftover flour into the pan, add broth, and simmer.
- Serve with mashed potatoes, rice, or cornbread.
Want it Southern-style, with gravy, or more modern (balsamic onions, herbs)?