Beef Liver and Onions (Print version)
Tender beef liver and onions with sweet browned onions, crisp bacon, and a quick skillet gravy-style finish.
# Ingredients:
For the liver
01 -
1 1/2 lb (680 g) beef liver, sliced 1/4 inch thick
02 -
1 1/2 cups (360 ml) whole milk, for soaking
03 -
3/4 cup (95 g) all-purpose flour
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon sweet paprika
For the onions and pan
07 -
6 slices bacon, chopped
08 -
2 large yellow onions, thinly sliced
09 -
2 tablespoons unsalted butter
10 -
1/2 cup (120 ml) low-sodium beef broth
11 -
1 teaspoon Worcestershire sauce
12 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Place the liver slices in a shallow dish and cover with milk. Refrigerate for 20-30 minutes, then drain and pat very dry with paper towels.
02 -
Cook the chopped bacon in a large skillet over medium heat until crisp, 6-8 minutes. Transfer the bacon to a plate and leave about 2 tablespoons of drippings in the skillet.
03 -
Add the sliced onions and a pinch of salt to the bacon drippings. Cook over medium heat, stirring often, until soft and golden, 12-15 minutes. Move the onions to a bowl and keep warm.
04 -
Stir together flour, salt, pepper, and paprika on a plate. Dredge each liver slice lightly in the flour mixture and shake off the excess.
05 -
Add butter to the skillet over medium-high heat. Sear the liver in a single layer for 2-3 minutes per side, until browned and just cooked through. Work in batches if needed.
06 -
Add broth and Worcestershire to the skillet, scraping up the browned bits. Return the onions and bacon to the pan for 1 minute, then spoon them over the liver and sprinkle with parsley.
# Good to know:
01 -
Best served immediately while the liver is tender.
02 -
Use slices about 1/4 inch thick for the most even cooking.
03 -
Nutrition is an estimate per serving.