Classic Beef Liver and Onions

A true old-fashioned comfort meal. Beef liver soaked in milk for tenderness,
then pan-seared and topped with sweet caramelized onions.
Simple, rich, and packed with flavor.

Ingredients

• 500 g beef liver, thinly sliced
• 2 large onions, sliced into rings
• 1 cup milk (for soaking)
• 3 tablespoons vegetable oil or butter
• Salt, to taste
• Black pepper, to taste
• ½ teaspoon paprika (optional)
• 2 tablespoons flour (optional for light coating)

Instructions

1. Place the sliced liver in a bowl and cover with milk. Soak for 30–60 minutes to reduce bitterness.
2. Drain and pat dry with paper towels.
3. If desired, lightly coat liver slices in flour seasoned with salt and pepper.
4. Heat oil or butter in a large skillet over medium heat.
5. Add onion rings and cook slowly until soft and caramelized. Remove and set aside.
6. In the same skillet, cook liver slices for about 2–3 minutes per side. Avoid overcooking to keep them tender.
7. Return onions to the skillet and cook together for 1–2 minutes.
8. Serve hot.

Recipe Details

Prep Time: 10 minutes

Soaking Time: 30 minutes

Cook Time: 10 minutes

Servings: 4

Category: Main Dish

Serving Suggestions

• Serve with mashed potatoes
• Pair with steamed vegetables
• Add a slice of crusty bread