Old School Liver and Onions
Transport your taste buds back in time with this comforting recipe for Old School Liver and Onions—a nostalgic classic bursting with rich, savory flavors. Tender slices of beef liver are first soaked in milk to mellow their bold taste, then dredged in a seasoned flour mixture for a perfectly crisp exterior. Paired with sweet, caramelized onions and a luscious pan sauce deglazed with beef or chicken stock, this dish achieves the ultimate balance of hearty and flavorful. Simple yet satisfying, it’s ready in just under 45 minutes, making it perfect for weeknight dinners or a culinary trip down memory lane. Serve it with creamy mashed potatoes or crusty bread to soak up every drop of the deeply savory sauce. Perfect for fans of comfort food, this timeless recipe is a celebration of old-fashioned cooking done right!
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Recipe Information
Ingredients
- 1 lb beef liver
- 2 cups milk
- 2 pieces large onions
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp paprika
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 0.5 cup beef or chicken stock
- 2 tbsp chopped parsley (optional)
Instructions
Place the beef liver in a shallow dish and pour the milk over it. Let it soak for 15-20 minutes to help reduce the strong flavor of the liver. Drain and pat dry with paper towels.
While the liver is soaking, peel and thinly slice the onions. Set aside.
In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each piece of liver in the flour mixture, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Increase the heat to medium-high.
Add the floured liver pieces to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes on each side, or until browned on the outside but still tender on the inside. Remove the liver from the skillet and set aside.
Reduce the heat to medium and return the caramelized onions to the skillet. Pour in the beef or chicken stock and scrape the bottom of the pan to deglaze it, incorporating the flavorful bits.
Add the liver back to the skillet with the onions and stock. Cook for another 2-3 minutes, just enough to heat everything through and allow the flavors to meld.
Sprinkle with chopped parsley, if desired, and serve hot alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 46.2 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 797 mg | 61% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2824 mg | 60% | |
*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.
