Of course! Beef Liver and Onions is a classic, nutrient-dense dish. When prepared correctly, it’s tender, flavorful, and not at all bitter. The secret is in not overcooking the liver.
Here is a tried-and-true recipe that will give you perfect results.
Perfect Beef Liver and Onions
This method uses a quick soak in milk to mellow the flavor and a fast sear to keep the liver tender.
Yields: 2-3 servings
Prep time: 15 minutes (plus optional soaking time)
Cook time: 20 minutes
Ingredients
· 1 lb beef liver, sliced into ¼-inch thick strips
· 1 cup milk (optional, but highly recommended)
· 2 large yellow or sweet onions, thinly sliced
· 4 tbsp butter or bacon grease, divided
· ½ cup all-purpose flour
· 1 tsp smoked paprika
· Salt and black pepper to taste
· ¼ cup beef broth or water
· Fresh parsley, chopped (for garnish)
Instructions
- Soak the Liver (Key Step!): Place the sliced liver in a shallow dish and cover with the milk. Let it soak for 30 minutes to 2 hours in the refrigerator. This step helps to remove any bitterness and tenderize the liver. After soaking, pat the slices completely dry with paper towels.
- Caramelize the Onions: While the liver is soaking, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes until the onions are soft, sweet, and deeply golden brown. Remove the onions from the skillet and set aside.
- Dredge the Liver: On a plate, combine the flour, smoked paprika, salt, and pepper. Dredge each dried liver slice in the flour mixture, shaking off any excess.
- Cook the Liver: Increase the heat to medium-high and add the remaining 2 tablespoons of butter to the same skillet. Once the butter is hot and foaming, add the liver slices. Do not crowd the pan; cook in batches if necessary.
· Cook for 2-3 minutes per side. The outside should be browned with a slight crust, but the inside should still be slightly pink. Overcooking is the number one cause of tough, bitter liver. - Deglaze and Serve: Return all the liver and the caramelized onions to the skillet. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for just 1 minute to warm everything through and create a simple pan sauce.
- Garnish and Enjoy: Taste and adjust seasoning. Garnish with fresh parsley and serve immediately. Mashed potatoes or creamy polenta are classic sides to soak up the delicious sauce.
🌟 Pro Tips for Tender, Non-Bitter Liver
· Choose High-Quality Liver: Look for calf’s liver or baby beef liver if possible. It is more tender and milder in flavor than mature beef liver.
· Don’t Skip the Soak: The milk soak is the most effective way to ensure a mild flavor. For an even milder taste, you can use lemon juice instead of milk.
· Pat it DRY: After soaking, thoroughly pat the liver dry. This is crucial for getting a good sear instead of steaming it.
· High Heat, Short Time: Cook the liver quickly over relatively high heat. It should be springy to the touch but not hard. A little pink inside is perfectly safe and desirable.
· Avoid Overhandling: Place the liver in the pan and let it sear without moving it for the first 1-2 minutes. This helps form a nice crust.
💡 Flavor Variations
· With Bacon: Cook 4-6 slices of bacon first. Use the bacon grease to cook the onions and liver, then crumble the cooked bacon over the top before serving.
· Creamy Onion Gravy: After deglazing with broth, stir in ¼ cup of sour cream or heavy cream to create a rich, creamy sauce.
· Vinegar Twist: Add a splash of balsamic or red wine vinegar to the onions as they cook for a touch of acidity.
Enjoy this classic, comforting, and incredibly nutritious meal