About This Recipe
Beef liver and onions is a traditional dish found in various cuisines, notably in British and American home cooking. It is known for its straightforward preparation, relying on the foundational technique of pan-frying sliced liver and caramelized onions. The dish is valued for its nutrient density and distinct flavor profile.
Why You’ll Love This Recipe
This recipe yields a dish that is rich in essential nutrients, including iron, vitamin A, and B vitamins. It requires minimal, affordable ingredients and can be prepared quickly. The savory, um-rich flavor of the liver, balanced by the sweetness of slowly cooked onions, creates a classic and satisfying combination.
Ingredients
- 1 pound (450g) beef liver, sliced 1/4 to 1/2 inch thick
- 2 large yellow onions, thinly sliced
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- Salt and black pepper to taste
- 4 tablespoons unsalted butter or cooking oil, divided
- 1/2 cup beef broth or water
- Optional: Fresh parsley for garnish
Step by Step Instructions
- Prepare the Liver: If desired, soak the liver slices in milk for 30 minutes to 1 hour to mellow the flavor. Pat the liver slices completely dry with paper towels.
- Cook the Onions: In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until the onions are soft, golden brown, and caramelized. Transfer to a plate and set aside.
- Dredge the Liver: On a plate, mix the flour, paprika, salt, and pepper. Dredge each liver slice in the flour mixture, shaking off any excess.
- Cook the Liver: In the same skillet, increase heat to medium-high and add the remaining 2 tablespoons of butter. Once hot, add the liver slices without crowding the pan (cook in batches if necessary). Cook for 2-3 minutes per side until browned on the outside but still slightly pink inside for tenderness.
- Deglaze and Combine: Return all liver and the caramelized onions to the skillet. Pour in the beef broth to deglaze the pan, scraping up any browned bits. Let the liquid simmer for 1-2 minutes to form a simple gravy.
- Serve: Serve immediately, garnished with optional fresh parsley. Traditional accompaniments include mashed potatoes, rice, or crusty bread.
FAQ
How do I make the liver less bitter?
Soaking the liver in milk before cooking is a common method to reduce any strong or bitter flavors.
Can I use a different type of liver?
Yes, calf’s liver is a common and often more tender substitute. Chicken or pork liver can also be used, but cooking times will vary.
How can I tell when the liver is cooked?
Liver is best cooked to medium. It should be browned on the outside but remain slightly pink and tender inside. Overcooking will make it tough and grainy.
You Must Know
Beef liver is an exceptionally nutrient-dense organ meat. It is a premier source of preformed vitamin A (retinol), which is vital for vision and immune function but can be harmful in excessive amounts. Pregnant individuals or those with specific health conditions should consult a healthcare provider regarding appropriate consumption levels. Additionally, sourcing high-quality, fresh liver from reputable suppliers impacts both flavor and nutritional value.
Storage Tips
Store leftover beef liver and onions in a shallow, airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to prevent drying out. The texture of liver can change upon reheating, often becoming more firm. Freezing is not recommended for optimal texture.