This classic recipe offers a hearty and nutritious dish that combines the rich, earthy flavor of beef liver with caramelized onions. Perfect for those who enjoy traditional comfort food.
Ingredients
Serves: 4
For the Liver:
1 lb beef liver, sliced into 1/4-inch thick pieces
1 cup whole milk (for soaking the liver)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
3 tablespoons unsalted butter or olive oil
For the Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter or olive oil
1/2 teaspoon sugar (optional, for faster caramelization)
Pinch of salt
Optional Garnishes:
Fresh parsley, chopped
Lemon wedges for a touch of acidity
Instructions
Step 1: Prepare the Liver
Soaking the Liver
Place the liver slices in a bowl and cover them with milk.
Let them soak for 30 minutes to 1 hour. This helps reduce bitterness and tenderize the liver.
After soaking, drain the milk and pat the liver dry with paper towels.
Step 2: Caramelize the Onions
Heating the Skillet
In a large skillet, melt 2 tablespoons of butter or heat olive oil over medium heat.
Cooking the Onions
Add the sliced onions to the skillet. Stir occasionally and cook for about 15–20 minutes, until the onions are golden brown and caramelized.
If desired, sprinkle a little sugar to enhance sweetness and speed up caramelization.
Remove the onions from the skillet and set aside.
Step 3: Prepare the Liver
Coating the Liver
In a shallow dish, mix the flour, salt, pepper, and paprika (if using).
Dredge each piece of liver in the seasoned flour, shaking off the excess.
Cooking the Liver
In the same skillet, melt 3 tablespoons of butter or heat olive oil over medium heat.
Add the liver slices and cook for 2–3 minutes per side, depending on thickness. The liver should be browned on the outside but still slightly pink in the center to avoid overcooking, which can make it tough.
Step 4: Combine and Serve
Adding the Onions
Add the caramelized onions back to the skillet, spooning them over the liver slices.
Heat for an additional minute to meld the flavors.
Garnish and Serve
Sprinkle with fresh parsley for a burst of color and serve with lemon wedges for a bright, tangy contrast.
Serving Suggestions
Serve with mashed potatoes or creamy polenta for a comforting base.
Pair with sautéed greens or a fresh salad for a balanced meal.
Tips for Success
Choose Fresh Liver: Look for liver with a fresh, bright color and mild smell.
Don’t Skip the Soak: Milk soaking is key to a milder flavor.
Monitor Cooking Time: Overcooked liver becomes rubbery, so keep a close eye during cooking.
Why You’ll Love This Recipe
Beef liver is an affordable and nutrient-rich ingredient, packed with iron and vitamins. The addition of sweet caramelized onions balances its robust flavor, creating a dish that’s comforting and satisfying. Whether you’re a liver lover or trying it for the first time, this recipe is a must-try classic!
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Enjoy.