Beef Liver and Onions (Print Version)
Savory beef liver and onions cooked with butter and simple seasoning for a comforting dish.
# Ingredients:
→ Main Ingredients
01 -
900 grams beef liver, sliced
02 -
355 millilitres whole milk, plus more if needed
03 -
56 grams unsalted butter, divided
04 -
2 large Vidalia onions, cut into rings
05 -
250 grams all-purpose flour, plus more if needed
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Assemble all measured ingredients before beginning.
02 -
Gently rinse beef liver slices under cold running water and pat thoroughly dry. Arrange in a shallow dish and pour in enough milk to fully submerge the slices. Allow to soak while onions are prepared, or longer to further reduce bitterness.
03 -
Heat 28 grams of butter in a large skillet over medium heat. Add onion rings, sautéing until tender and translucent, approximately 3 to 5 minutes. Transfer cooked onions to a bowl and reserve skillet.
04 -
Spread flour onto a large plate and season with salt and black pepper. Drain the liver slices from the milk and dredge them evenly in the seasoned flour, coating all sides.
05 -
In the same skillet, melt remaining 28 grams butter over medium-high heat. Add floured liver slices and cook for 3 to 4 minutes per side until lightly browned and just cooked through.
06 -
Return sautéed onions to the skillet. Reduce heat to medium and continue cooking until onions are fully heated and liver is just pink at the centre, or adjust timing for desired doneness. Plate immediately.
# Notes:
01 -
Soaking beef liver in milk helps to mellow its flavour and tenderize the texture.