Liver and Onions
Elevate a classic comfort food with this hearty and flavorful Liver and Onions recipe, a timeless combination that’s both rich and satisfying. Tender slices of beef liver are soaked in milk to mellow their robust flavor, then coated in a seasoned flour mixture for a delicate crust. Caramelized onions, cooked to golden perfection in butter and olive oil, add a touch of sweetness that perfectly complements the earthy liver. Quick to prepare and packed with nutrients, this dish is ideal for a nostalgic weeknight dinner. Garnish with fresh parsley and pair with creamy mashed potatoes or steamed vegetables for a complete and wholesome meal. Perfect for those seeking a protein-rich, budget-friendly recipe with a touch of old-school charm!
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Recipe Information
Ingredients
- 500 grams beef liver
- 250 milliliters whole milk
- 2 large onions
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 60 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons parsley (optional, for garnish)
Instructions
Slice the beef liver into 1 cm-thick pieces and place them in a shallow dish. Pour the milk over the liver until it is fully submerged. Let the liver soak in the milk for 20-30 minutes. This helps to mellow the strong flavor of the liver.
While the liver is soaking, peel and slice the onions into thin, even rings.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 12-15 minutes, or until they are golden brown and caramelized. Remove the onions from the skillet and set them aside.
In a shallow bowl, mix the all-purpose flour with salt, black pepper, and garlic powder. Remove the liver from the milk and pat it dry with paper towels. Dredge each piece of liver in the seasoned flour, making sure to coat both sides evenly.
In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the dredged liver pieces to the skillet. Cook for 2-3 minutes per side, or until the liver is browned on the outside but still slightly pink in the center. Do not overcook as this can make the liver tough.
Return the caramelized onions to the skillet and layer them over the cooked liver. Reduce the heat to low and allow everything to warm through for 2-3 minutes.
Transfer the liver and onions to a serving platter. Optionally, garnish with chopped parsley for a pop of freshness. Serve hot with mashed potatoes or steamed vegetables on the side.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 35.1 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 478 mg | 37% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
