Description
Home cooks appreciate this classic beef liver and onions dish from European culinary traditions. Savory caramelized onions complement iron-rich liver, creating a hearty meal you’ll savor with simple ingredients and quick preparation.
Ingredients
Scale
- 16 oz (454 g) beef liver (cut into thin slices)
- 2 large onions (sliced)
- 30 ml (2 tbsps) olive oil
- 30 g (2 tbsps) butter
- 240 ml (1 cup) milk
- 125 g (1 cup) all-purpose flour
- 5 ml (1 tsp) salt
- 2.5 ml (½ tsp) black pepper
- Fresh parsley (chopped, for optional garnish)
Instructions
- Milk Soak: Immerse liver slices in cold milk within a shallow container and refrigerate for 30-60 minutes to diminish gamey flavor and tenderize the meat.
- Caramelize Onions: Melt butter in a large skillet over medium heat, adding sliced onions and cooking for 15-20 minutes until transforming into soft, golden-brown rings. Remove and set aside.
- Seasoning Preparation: Blend flour, salt, and freshly ground black pepper in a shallow dish, ensuring thorough ingredient integration.
- Liver Preparation: Remove liver from milk, blot excess liquid with paper towels, then comprehensively coat each slice in seasoned flour mixture, pressing gently to create an even layer.
- Searing Process: Heat olive oil in the same skillet to medium-high temperature. Carefully place floured liver slices, cooking 2-3 minutes per side until achieving a rich, golden-brown exterior. Work in batches to prevent overcrowding and maintain proper heat distribution.
- Final Assembly: Reintroduce caramelized onions to the skillet, nestling them atop cooked liver slices and warming briefly. Transfer to a serving platter, optionally garnishing with finely chopped fresh parsley.
- Serving Suggestion: Present immediately with complementary sides like creamy mashed potatoes, fluffy rice, or a crisp green salad.
Notes
- Milk Soak Secret: Cold milk neutralizes liver’s strong taste and tenderizes meat, creating a milder, more palatable texture.
- Flour Coating Technique: Pat liver dry before flouring to ensure a crispy, golden-brown crust that seals in moisture and flavor.
- Avoid Overcrowding: Cook liver in batches to maintain high heat, preventing steaming and ensuring perfect caramelization and crisp exterior.
- Timing is Critical: Cook liver just 2-3 minutes per side to prevent toughness, keeping the center slightly pink for maximum tenderness and juiciness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 300 mg