Instructions:
Soak the liver in milk for 30–60 minutes (optional). This helps mellow the strong flavor and tenderizes the meat.
While the liver soaks, heat 1 tbsp butter in a skillet over medium heat. Add the sliced onions and cook slowly until caramelized (about 10–15 minutes), stirring often. Remove and set aside.
Drain and pat the liver dry. Lightly coat with flour, salt, and pepper.
In the same skillet, add more butter or oil and fry the liver over medium-high heat for about 2–3 minutes per side—just until browned on the outside but still slightly pink inside. Do not overcook.
Return the onions to the pan, stir to combine, and heat everything through for 1–2 minutes.
Serve hot with mashed potatoes, rice, or crusty bread.
Why You’ll Love This Dish
Old-fashioned comfort food with modern health benefits
Quick and budget-friendly
Perfect for iron-deficiency or nutrient-boosting diets
A great way to explore traditional recipes with real food ingredients
Final Thoughts
Beef liver and onions may not be trendy, but it’s a timeless recipe that delivers on taste, nutrition, and simplicity. Whether you’re rediscovering a favorite from your childhood or trying it for the first time, this dish is a reminder that sometimes the most nourishing meals are the ones passed down through generations.
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