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Beef liver and onions served over mashed potatoes on a blue and white plate
Chef Emma

Beef Liver and Onions

Thin slices of beef liver soaked in milk, dredged in seasoned flour and seared quickly in butter, served with caramelized onions and a simple pan gravy.
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Prep Time 10 minutes
Cook Time 30 minutes
Soak in milk (30 minutes to 2 hours) 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Liver
  • 1½ lb beef liver 680 g, sliced about ⅓ inch thick, membrane removed
  • 2 cups whole milk for soaking, optional, discarded
  • ½ cup all-purpose flour 62 g
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 tbsp butter
  • 1 tbsp neutral oil
Onions and gravy
  • 2 large yellow onions about 300 g, thinly sliced
  • 2 tbsp butter
  • 1 cup low-sodium beef broth 240 ml
  • 1 tsp Worcestershire sauce
  • fresh parsley chopped, to finish

Equipment

  • Large heavy skillet
  • Shallow dishes for soaking and dredging
  • Instant-read thermometer
  • Whisk

Method
 

  1. Cover the sliced liver with milk and refrigerate 30 minutes to 2 hours.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and a pinch of salt and cook 15 to 20 minutes, stirring, until soft and golden. Move to a plate.
  3. Mix the flour, salt, pepper, garlic powder and paprika. Pat the liver very dry and coat both sides, shaking off the extra. Save 1 tablespoon of the flour.
  4. Heat the oil and remaining 2 tablespoons butter in the same skillet over medium-high heat. Cook the liver in batches 2 to 3 minutes per side, until browned and 160°F (71°C) in the thickest piece. Move to a plate.
  5. Lower the heat to medium, stir the reserved flour into the drippings for 1 minute, then slowly whisk in the broth and Worcestershire. Simmer 2 to 3 minutes until thickened and season to taste.
  6. Return the onions and liver to the pan, spoon the gravy over and warm 1 minute. Sprinkle with parsley and serve with mashed potatoes.

Notes

Cook or freeze raw liver within 1 to 2 days of buying. Slice evenly about ⅓ inch thick and don't overcook, or the liver turns tough. For liver, bacon and onions, cook 4 slices of bacon first and use the fat for searing. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat gently. Calories are an estimate per serving (1/4, without sides or bacon) from USDA FoodData Central values.