Tender beef liver smothered with sweet caramelized onions in a rich savory gravy — a comforting classic that’s packed with flavor. Even people who usually don’t enjoy liver often love this recipe!
Ingredients
- 1 lb beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup milk (for soaking)
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Fresh parsley, for garnish (optional)
Instructions
- Place the sliced liver in a bowl and pour the milk over it. Let it soak for 30–60 minutes to help remove bitterness and make the liver more tender.
- Drain the liver and pat dry with paper towels.
- In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Lightly coat each piece of liver in the flour mixture.
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat.
- Add the sliced onions and cook slowly for about 15–20 minutes, stirring occasionally, until soft and caramelized. Remove onions from the skillet and set aside.
- Add the remaining butter to the skillet. Place the liver slices in the pan and cook for about 2–3 minutes per side until browned but still tender inside. Avoid overcooking or the liver may become tough.
- Return the onions to the skillet. Pour in the beef broth and Worcestershire sauce. Stir gently and let everything simmer for 5 minutes until the sauce thickens slightly.
- Taste and adjust seasoning if needed.
- Serve hot with mashed potatoes, rice, or toasted bread.
Tips
- Do not overcook the liver — it should stay slightly pink inside for the best texture.
- Soaking in milk is the secret to a milder flavor.
- Add mushrooms for extra richness if desired.
Enjoy this hearty homemade classic! 😋