Beef Liver and Onions Recipe
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 2-4
Ingredients:
- 1 lb beef liver, sliced into ½-inch strips
- 1 large onion, thinly sliced
- 2 tbsp olive oil or butter
- 1 cup beef broth (or water)
- 2 tbsp flour (optional, for dredging the liver)
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
- Fresh parsley (for garnish, optional)
Instructions:
- Prepare the Beef Liver:
- Rinse the beef liver under cold water and pat dry with paper towels.
- Optionally, dredge the liver slices in flour, seasoned with salt, pepper, garlic powder, and paprika for extra flavor.
- Cook the Onions:
- In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 8-10 minutes.
- Remove the onions from the skillet and set them aside.
- Cook the Beef Liver:
- In the same skillet, add the remaining 1 tablespoon of olive oil or butter.
- Add the beef liver slices and cook for 3-4 minutes per side, or until browned and cooked through.
- Cooking the liver in batches will help prevent overcrowding and promote browning.
- Add the Broth:
- When the liver has achieved a browned exterior, incorporate the onions back into the skillet, followed by the beef broth.
- Stir and simmer for 5-7 minutes, allowing the flavors to combine and the sauce to reduce slightly.
- Serve:
- Season with additional salt and pepper to taste.
- For a touch of freshness, garnish with chopped parsley.
- Serve with mashed potatoes, rice, or your favorite side dish.
Tips & Variations:
🍖 Tenderize the Liver – Soak the liver in milk for 30 minutes before cooking to make it more tender and reduce the strong flavor.
🍖 Spicy Twist – Add a pinch of red pepper flakes for a little heat.
🍖 Low-Carb Option – Skip the flour dredging to make it low-carb and gluten-free.
