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Classic Beef Liver with Sautéed Onions: A Nostalgic and Nutritious Delight

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Classic Beef Liver with Sautéed Onions is a hearty, nostalgic dish that’s as nutritious as it is flavorful. Perfect for a comforting dinner, it combines tender slices of liver with sweet, golden onions for a traditional meal that has stood the test of time.

Ingredients

Scale

  • 1 to 1.5 pounds beef liver, sliced into ¼-inch thick pieces

  • 1 cup milk (for soaking)

  • Salt and black pepper to taste

  • ½ cup all-purpose flour (optional, for dredging)

  • 3 tablespoons butter

  • 1 tablespoon olive oil

For the onions:

  • 2 large yellow onions, thinly sliced

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1 teaspoon sugar (optional)

Instructions

  • Place sliced liver in a bowl and cover with milk. Soak for 30 minutes to 2 hours in the refrigerator.

  • While liver soaks, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until onions are soft and golden. Add sugar if desired. Set aside.

  • Drain the liver and pat dry. Season with salt and pepper. Dredge in flour if using.

  • In the same skillet, add remaining butter and a little more oil. Heat to medium-high. Sear liver slices for 2-3 minutes per side until browned but still slightly pink inside.

  • Return onions to the skillet. Stir gently to combine and warm through for 1-2 minutes.

  • Serve hot with mashed potatoes, green beans, or crusty bread.

Notes

  • Soaking liver in milk helps reduce its strong flavor and improves tenderness.

  • Do not overcook the liver, as it can become tough.

  • Fresh liver is preferable for the best flavor and texture.

Find it online: https://cookingworthy.com/classic-beef-liver-with-sauteed-onions-a-nostalgic-and-nutritious-delight/