Classic Beef Liver and Onions

👉Ingredients:

🔹️1 lb beef liver, sliced into thin strips

🔹️2 large onions, thinly sliced

🔹️3 tablespoons olive oil or butter

🔹️1 teaspoon salt

🔹️1/2 teaspoon black pepper

🔹️1/2 teaspoon garlic powder

🔹️1/2 teaspoon paprika

🔹️1 tablespoon flour (optional, for light coating)

🔹️1/2 cup beef broth or water

🔹️Fresh parsley, chopped (for garnish)

👉Directions:

Step 1:

Season the liver with salt, pepper, garlic powder, and paprika. If you like a light crust, dust each piece with a bit of flour.

Step 2:

Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Sauté the onions for 8–10 minutes, stirring often, until they turn soft and golden. Remove and set aside.

Step 3:

Add another tablespoon of oil or butter to the same skillet. Place the liver slices in and cook for 2–3 minutes per side until browned and just done.

Step 4:

Return the onions to the skillet. Pour in the broth or water, scraping up any bits from the bottom. Let it simmer for 2–3 minutes so the flavors meld.

Step 5:

Taste and adjust seasoning as needed. Sprinkle with fresh parsley and serve hot.

👉5 Tips for the Perfect Liver and Onions:

🔹️1. Soak in milk first – This helps reduce the liver’s bitterness and makes it more tender. Soak for 15–30 minutes.

🔹️2. Avoid overcooking – Liver gets tough if cooked too long. Keep it quick and gentle.

🔹️3. Low and slow onions – Caramelizing onions slowly brings out their natural sweetness, the perfect match for liver.

🔹️4. Use the right pan – A cast-iron or heavy skillet gives the best sear and flavor.

🔹️5. Choose your sides wisely – Serve with mashed potatoes, creamy grits, or even buttered noodles for a hearty meal.

👉Conclusion:

Beef liver and onions is one of those time-honored meals that proves simple food can still be soulful and satisfying. With careful cooking and a touch of love, this dish becomes a flavorful reminder of the good old days. Serve it up warm and watch it become a new favorite—or a cherished comeback.