Beef Liver and Onions

Beef Liver and Onions is a classic dish that’s hearty and flavorful. With tender liver cooked with savory onions and a rich sauce, this meal is perfect for those who appreciate traditional, comforting food. Whether you’re a liver lover or trying it for the first time, this recipe is sure to satisfy.

Why Make This Recipe

This recipe is great if you’re looking for a classic, home-cooked meal that’s both nutritious and filling. Beef liver is rich in iron and vitamins, making it a healthy choice. The onions add sweetness and depth to the dish, while the sauce brings everything together for a delicious, savory experience.

How to Make Beef Liver and Onions

Ingredients

¼ cup flour
1 lb beef liver
¼-½ cup butter
½ tsp salt
⅛ tsp pepper
Oil to taste
1-2 tbsp fresh minced sage
2 cups thinly sliced onions
½ cup beef stock
1 tbsp minced Italian parsley
¼ cup dry white wine

Instructions

Prepare the Liver: In a bag, combine the flour, salt, and pepper. Cut the liver into half-inch pieces and place them in the bag. Shake until coated.
Cook the Onions: Heat 3 tablespoons of butter and a little oil in a skillet over medium-high heat. Sauté the onions until they are tender and glossy. Remove and set aside, seasoning with a bit of salt and pepper.
Cook the Liver: In the same skillet, heat 4 tablespoons of butter and a dash of oil. Add the liver and cook for about 5 minutes, or until browned.
Combine Ingredients: Return the onions to the skillet with the liver and cook together for a few more minutes.
Make the Sauce: Remove the liver and onions from the skillet and place on a plate. Use beef stock and white wine to deglaze the skillet, reducing the liquid until it thickens into a sauce.
Serve: Place the liver and onions on a serving dish, pour the sauce over the top, and garnish with minced parsley.

How to Serve Beef Liver and Onions

Serve the Beef Liver and Onions hot, straight from the skillet. It pairs well with mashed potatoes, rice, or a side of vegetables. The rich sauce adds great flavor to the dish, making it even more enjoyable.

How to Store Beef Liver and Onions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock or water if needed to loosen the sauce.

Tips to Make Beef Liver and Onions

Soak the Liver: If you find the liver too strong in flavor, you can soak it in milk for an hour before cooking to mellow the taste.
Keep It Tender: Don’t overcook the liver, as it can become tough. Cook it just until browned on the outside and still tender inside.
Adjust Seasonings: Feel free to adjust the amount of salt and pepper according to your taste.

Variation

For a different flavor, try adding a splash of balsamic vinegar to the sauce or mixing in some mushrooms with the onions. You can also use a different herb, like thyme, instead of sage.

FAQs

1. Can I use a different cut of beef? While liver is traditional for this dish, you can use other cuts like sirloin if you prefer. Just adjust the cooking time accordingly.

2. Can I make this ahead of time? Yes, you can prepare the liver and onions ahead of time and reheat them. The sauce may thicken as it sits, so add a bit of broth or water when reheating.

3. Can I freeze Beef Liver and Onions? Yes, you can freeze the cooked dish. Store it in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before reheating.

4. What can I serve with this dish? Beef Liver and Onions goes well with mashed potatoes, rice, or a simple green salad.