Liver and Onions Recipe

American · Main course · 35 min total

A classic comfort dish featuring tender beef liver caramelized with sweet onions in a rich, savory gravy. This recipe ensures a mild, delicious liver flavor that even skeptics will enjoy.

Ingredients

• 1 lb beef liver, sliced 1/2-inch thick
• 2 cups milk (for soaking)
• 3 tablespoons butter
• 2 large yellow onions, thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Rinse liver slices and place in a bowl; cover with milk and refrigerate for 30 minutes to reduce bitterness. Drain and pat dry.
2. Season liver with salt and pepper; dredge lightly in flour, shaking off excess.
3. In a large skillet over medium heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until golden and caramelized, about 15 minutes. Transfer onions to a plate.
4. Add remaining 1 tablespoon butter to skillet. Increase heat to medium-high and cook liver slices for 2-3 minutes per side, until browned but still slightly pink inside. Remove liver to a plate.
5. Reduce heat to medium. Sprinkle remaining flour into skillet and whisk for 1 minute. Gradually whisk in beef broth and Worcestershire sauce, scraping up browned bits. Cook until gravy thickens, about 2 minutes.
6. Return liver and onions to skillet; spoon gravy over top. Simmer for 1-2 minutes to heat through. Garnish with parsley if desired.

Tips

• Soaking liver in milk is optional but helps mellow the flavor.
• Do not overcook liver; it becomes tough and grainy.
• Serve with mashed potatoes or crusty bread to soak up the gravy.

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