Beef Liver and Onions

Instructions

Prepare the liver

• Rinse the liver slices under cold water and pat them completely dry. Lightly dredge each slice in flour, shaking off any excess. This helps create a light crust and prevents sticking.

Caramelize the onions

• Heat the olive oil (or butter) and vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and golden brown. Reduce the heat if needed to prevent burning. Remove the onions from the skillet and set aside.

Cook the liver

• In the same skillet, add a bit more oil if needed and increase the heat to medium-high. Place the liver slices in the pan without overcrowding. Cook for 3–4 minutes per side until browned and just slightly pink in the center. Avoid overcooking.

Bring it together

• Return the onions to the skillet. Pour in the beef broth to deglaze the pan, scraping up the flavorful bits. Season with salt, pepper, garlic powder, and herbs if using. Simmer gently for 2–3 minutes until the flavors meld.

Serve

• Serve hot, garnished with fresh parsley if desired. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.

Tips for Perfect Beef Liver and Onions