Description
This classic liver and onions recipe is tender, flavorful, and can turn even liver skeptics into fans. Key techniques like soaking in milk and minimal flipping while cooking help ensure a smooth, delicious dish every time.
Ingredients
- 2 pounds sliced beef liver
- 1½ cups milk, or as needed
- ¼ cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- Salt and pepper, to taste
Instructions
- Gently rinse the liver slices under cold water and pat them dry with paper towels.
- Place the liver in a shallow dish and pour enough milk over to cover. Let soak for at least 20 minutes to help remove bitterness.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 3–5 minutes until soft and tender. Remove onions from skillet and set aside.
- Place flour on a plate and season with salt and pepper. Drain the liver slices and coat each one in the seasoned flour.
- Melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat. Add floured liver slices and cook for 3–4 minutes per side, turning as little as possible, until browned on the outside and slightly pink inside (or cook longer to your preferred doneness).
- Return the onions to the skillet and reduce heat to medium. Cook for another 2–3 minutes, until onions are heated through and flavors combine.
- Serve warm and enjoy!
Notes
- Soaking the liver in milk helps mellow its flavor and reduce bitterness — don’t skip this step!
- Use sweet onions like Vidalia for the best flavor balance.
- Do not overcook the liver — it should remain slightly pink inside for optimal tenderness.
- Serve with mashed potatoes or rice to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 687
- Sugar: 11g
- Sodium: 309mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 49g
- Cholesterol: 578mg
