Beef Liver and Onions – A Classic & Nutritious Comfort Dish

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  1. Soak the liver in milk for 30 minutes to reduce bitterness.
  2. Drain and pat dry with paper towels.
  3. Season with salt, pepper, garlic powder, and paprika.

Step 2: Caramelize the Onions

  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat.
  2. Add sliced onions and cook for 10-15 minutes, stirring occasionally, until golden and caramelized.
  3. Remove onions from the pan and set aside.

Step 3: Cook the Liver

  1. Lightly dredge liver slices in flour, shaking off excess.
  2. Add 1 tablespoon butter and 1 tablespoon olive oil to the pan.
  3. Fry liver slices for 2-3 minutes per side, until browned but still slightly pink inside (overcooking makes it tough).
  4. Add Worcestershire sauce and return onions to the pan, tossing everything together.

Step 4: Serve & Enjoy

  1. Garnish with fresh parsley and serve warm.
  2. Pair with mashed potatoes, rice, or steamed vegetables.

Serving & Storage Tips

✔ Best served immediately for optimal texture.
✔ Store leftovers in an airtight container in the fridge for up to 2 days.
✔ Reheat gently in a pan with a bit of butter to avoid drying out.

Variants & Substitutions

  • Balsamic Glazed Onions: Add 1 tablespoon balsamic vinegar for extra richness.
  • Spicy Twist: Sprinkle with red pepper flakes for a little heat.
  • Garlic Butter Upgrade: Add extra garlic and a splash of lemon juice for more depth.

FAQ

1. Why soak liver in milk?

Milk helps neutralize the strong flavor and makes the liver tender and mild.

2. How do I keep liver from getting tough?

Do not overcook! 2-3 minutes per side is enough—liver should be tender and slightly pink inside.

3. Can I use chicken liver instead?

Yes! Chicken liver is milder and creamier, and cooks even faster (about 2 minutes per side).

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