🥩 Beef Liver and Onions (Traditional Style)
🍽️ Serves: 2–4
⏱️ Total Time: ~30–40 minutes
🧂 Ingredients:
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1 lb beef liver, sliced into thin strips
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1½ cups milk (for soaking the liver – optional but highly recommended)
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2 large onions, thinly sliced
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3–4 tbsp butter (divided)
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2 tbsp olive oil
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½ cup all-purpose flour
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Salt and black pepper, to taste
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Optional: ½ tsp garlic powder or paprika (for seasoning the flour)
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Optional garnish: fresh parsley
🧑🍳 Instructions:
1. Soak the Liver (Optional but recommended):
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Place liver slices in a bowl and cover with milk.
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Soak for 30 minutes to 2 hours in the fridge.
📝 This helps mellow the strong flavor and tenderizes the liver.
2. Prepare the Onions:
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In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil.
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Add sliced onions and cook slowly, stirring occasionally, for 15–20 minutes, until golden and caramelized.
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Remove onions from pan and set aside.
3. Prep and Dredge the Liver:
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Remove liver from milk and pat dry with paper towels.
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In a shallow bowl, mix flour with salt, pepper, and optional garlic powder or paprika.
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Dredge liver slices in seasoned flour, shaking off excess.
4. Cook the Liver:
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In the same skillet, heat 1 tbsp butter + 1 tbsp oil over medium-high heat.
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Add liver slices in a single layer (work in batches if needed).
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Cook for about 2–3 minutes per side, just until browned and still slightly pink inside. Don’t overcook — liver can get tough quickly.
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Return onions to the pan, stir gently, and let them heat together for 1–2 minutes.
5. Serve:
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Serve hot with mashed potatoes, gravy, rice, or crusty bread.
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Optional: Garnish with parsley or a squeeze of lemon juice for brightness.
📝 Tips & Variations:
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Don’t skip soaking if you’re new to liver or sensitive to its taste.
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Make it saucy: Deglaze the pan with beef broth, wine, or a splash of balsamic vinegar after cooking for a quick pan sauce.
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Add bacon: Fry chopped bacon before the onions for extra richness.
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Leftovers: Best eaten fresh, but leftovers can be reheated gently in a skillet with a splash of broth.
Let me know if you want a Southern smothered-style, gravy version, or a pâté variation!
