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Beef Liver and Onions

A global classic dish featuring tender beef liver, caramelized onions, and a rich savory gravy, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef liver, sliced
  • 2 large yellow onions, thinly sliced
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar (optional)
  • 1 tablespoon fresh parsley, chopped (optional) For garnish

Method
 

Preparation
  1. Rinse the beef liver under cold water and pat dry with paper towels. Cut into smaller pieces if slices are large.
  2. In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
  3. Lightly coat each liver slice in the seasoned flour, shaking off excess.
Cooking
  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook for 8 to 10 minutes until soft and caramelized. Remove and set aside.
  2. Add remaining butter and olive oil to the skillet. Cook liver slices for 2 to 3 minutes per side.
  3. Return onions to the skillet. Pour in beef broth, Worcestershire sauce, and balsamic vinegar. Simmer for 2 to 3 minutes.
Serving
  1. Serve liver and onions with the gravy, garnished with chopped parsley if desired.

Notes

Serve with creamy mashed potatoes, buttered rice, or rustic rye bread. A sharp pickle or quick vinegar slaw is recommended to balance the richness.