Quick Description
This classic liver and onions recipe features tender slices of beef liver cooked in a rich, savory gravy with caramelized onions. The liver becomes soft and flavorful when cooked properly, while the onions add sweetness and depth. It’s a traditional comfort dish packed with nutrients and bold flavor.
Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: About 40 minutes
Ingredients List
- 1 lb beef liver, sliced
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce (optional)
- ½ teaspoon garlic powder
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions
1. Prepare the Liver
Rinse liver under cold water and pat dry.
Trim any connective tissue.
Optional: Soak liver in milk for 30 minutes to reduce strong flavor.
2. Season & Coat
In a shallow bowl, mix flour, salt, and pepper.
Lightly dredge liver slices in flour mixture.
3. Caramelize Onions
Heat 1 tablespoon butter + olive oil in a large skillet over medium heat.
Add sliced onions and cook 8–10 minutes until soft and golden.
Remove and set aside.
4. Cook the Liver
Add remaining butter to the pan.
Cook liver slices for 2–3 minutes per side.
Do not overcook — it can become tough.
5. Make the Gravy
Return onions to the pan.
Add beef broth, Worcestershire sauce, and garlic powder.
Simmer for 3–5 minutes until slightly thickened.
6. Serve
Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition (Approx. Per Serving)
- Calories: 300–350
- Protein: 30 g
- Carbs: 12 g
- Fat: 15 g
- Iron: Very high (excellent source)
Benefits
- Extremely rich in iron
- High in protein
- Budget-friendly
- Traditional comfort food
Additional Notes
- Do not cook liver more than 5–6 minutes total.
- Soaking in milk helps reduce bitterness.
- Use cast iron skillet for best sear.
Dietary Info
- High-protein
- Low-carb
- Gluten-free option (skip flour or use GF flour)
Flavor Variations
- Add bacon
- Add mushrooms
- Add thyme or rosemary
- Add a splash of red wine
Storage
- Refrigerate up to 3 days
- Reheat gently to avoid overcooking
FAQs
Why is my liver tough?
It was overcooked.
Can I use chicken liver?
Yes, reduce cooking time.
Can I freeze it?
Not recommended after cooking.
