Liver and Onions
This recipe presents a comforting, classic preparation of beef liver and onions. Thinly sliced liver is dredged in seasoned flour and pan-fried, then served alongside deeply caramelized onions, creating a rich and savory dish that's quick to prepare.
Equipment
- 1 Large Frying Pan or Skillet For sautéing the onions and pan-frying the liver
- 1 Cutting Board For preparing liver and onions
- 1 Chef's knife For slicing liver and onions
- 1 Shallow Dish or Plate For dredging the liver in flour
- 1 Tongs or Spatula For handling and turning liver and onions while cooking
Ingredients
Main
- 1 lb Beef Liver
- 1 Stick Butter
- 2 Onions
- 2 cups Flour
- Seasoned Salt
- Pepper
Instructions
- Trim any membranes or connective tissue from the beef liver, then slice it into even, thin pieces, about 1/4 to 1/2 inch thick.
- In a shallow dish, combine the flour with a generous amount of seasoned salt and pepper, mixing well.
- Melt half of the stick of butter in a large frying pan or skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and tender, about 15-20 minutes. Remove onions from the pan and set aside.
- While onions are cooking or after, dredge each piece of liver in the seasoned flour, shaking off any excess.
- Add the remaining butter to the same skillet over medium-high heat. Once the butter is melted and sizzling, carefully place the flour-coated liver pieces in the hot pan.
- Cook the liver for 2-3 minutes per side, or until browned on the exterior and just cooked through with a hint of pink in the center. Avoid overcrowding the pan; cook in batches if necessary.
- Once all the liver is cooked, return the caramelized onions to the pan, stirring to combine them with the liver and any pan drippings.
- Taste and adjust seasoning if necessary with additional seasoned salt and pepper.
- Serve immediately, ensuring each plate has a good portion of both the pan-fried liver and the sweet, tender onions.
Notes
1. To tenderize the liver and remove any potential bitterness, consider soaking it in milk for 30 minutes to an hour before cooking. Pat it dry thoroughly before dredging in flour.
2. Achieve perfectly caramelized onions by cooking them slowly over medium-low heat. This allows their natural sugars to develop, adding a deep, sweet counterpoint to the savory liver.
3. The key to tender liver is not to overcook it. Sear quickly on both sides until browned, aiming for a slight pinkness in the center. Overcooked liver becomes tough and mealy.
4. Ensure your seasoned flour is well-balanced. Beyond salt and pepper, a pinch of garlic powder or paprika can add extra depth to the crust.
2. Achieve perfectly caramelized onions by cooking them slowly over medium-low heat. This allows their natural sugars to develop, adding a deep, sweet counterpoint to the savory liver.
3. The key to tender liver is not to overcook it. Sear quickly on both sides until browned, aiming for a slight pinkness in the center. Overcooked liver becomes tough and mealy.
4. Ensure your seasoned flour is well-balanced. Beyond salt and pepper, a pinch of garlic powder or paprika can add extra depth to the crust.