Classic Beef Liver with Sweet Onions (Print version)
Tender pan-fried beef liver with soft sweet onions, a simple milk soak, and a light skillet glaze.
# Ingredients:
For the liver
01 -
1 lb (450 g) sliced beef liver, 1/4 to 3/8 inch thick
02 -
1 cup (240 ml) whole milk
03 -
1/2 cup (60 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 -
2 large sweet onions, thinly sliced
08 -
2 tablespoons unsalted butter, divided
09 -
1 tablespoon olive oil, divided
10 -
1/4 cup (60 ml) low-sodium beef broth or water
11 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Rinse the liver under cold water and place it in a shallow bowl. Cover with milk and refrigerate for 30 minutes, then drain and pat very dry.
02 -
Heat 1 tablespoon butter and 1/2 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook for 15-20 minutes, stirring often, until soft and golden. Transfer to a plate.
03 -
Stir the flour, salt, pepper, and paprika together in a shallow dish. Coat each liver slice lightly on both sides and shake off the extra flour.
04 -
Add the remaining butter and oil to the skillet over medium-high heat. Cook the liver in batches for 2-3 minutes per side, until browned outside and still slightly pink inside.
05 -
Return the onions to the skillet with the broth or water. Scrape up the browned bits and cook for 1-2 minutes until glossy.
06 -
Place the liver on plates, spoon the sweet onions and pan juices over the top, and finish with parsley if using.
# Good to know:
01 -
Soaking time is included in prep time.
02 -
Best served immediately after searing.
03 -
Use thin liver slices for the most tender result.