View more Beef Recipes
Prep Time
10 min.
Total Time
25 min.
Yield
2-4 people
In this Recipe
We know, beef liver sounds disgusting, but, with this liver and onions recipe, the lowly beef liver will be transformed into a culinary masterpiece!
About liver and onions
Beef liver is rich in iron, and is often recommended as a food for people with iron deficiency.
People often ask why is liver paired with onions; by pairing the beef with onions sautéed in butter, a sweetness is added to the dish that helps cut through some of the perceived metallic liver taste.
Alternatives to beef for liver and onions recipe
We are using beef liver in this recipe, but for a more mild taste, you can also use veal liver.
Have you made this liver and onion recipe? Rate it below and let us know if you ended up loving liver?
Ingredients
- 2 lb Beef Liver
- 2 Onion (sliced)
- 4 Tbsp Butter (divided)
- 2 cup Flour
- 1 Tbsp Salt
- 1 tsp Pepper
- 1/2 tsp Paprika
Directions
Add 2 tbsp. of butter to a medium-large skillet and heat over medium high heat.
Add the slices of onion rings and sauté until caramelized. Once they are golden, remove from heat, and wrap in foil to keep warm.
While the onions are cooking, combine the flour, salt, pepper and paprika. Dredge the liver in the mixture and set aside.
Once you have removed the onions from the pan, melt the remaining 2 tbsp. of butter in the pan and then add the coated liver.
Cook over medium-high heat. Flip once, cooking each side for 3 minutes. Remove once done, and do not overcook the liver.
Serve the liver with mashed potatoes, gravy, and the caramelized onions on top. Enjoy!
Recommended Pairings
Merlot
While it’s not quite en vogue, Merlot produces phenomenal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they’re usually more affordable than similar quality Cabernet!
» Learn about this pairing
Cabernet Sauvignon
Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!
» Learn about this pairing
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Rate & Review: Liver and Onions
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11 Reviews for Liver and Onions
5, 5
This was an easy way to make my liver without burning the onions. I do soak the liver for about three hours in water before cooking.
That’s great to hear, Janet, thanks for the feedback!
ABSOLUTELY Delicious
Me and my boyfriend love the hack out it. It is so good he wanted more. I am using the recipe to night.
Absolutely delicious! Had not made it dredged in flour mixture and it does make a difference in keeping the liver moist. I rinsed it and soaked it in milk as my mother used to do. Just out of habit. Served with lemon wedges on the side as she did. Mashed potatoes and a crisp watercress salad with lemon/oil/mustard dressing and voila! I was home again.
That sounds great!! So glad you enjoyed.
5, 5
This was my first time using this recipe. I have enjoyed it, did not paprika so I used a Mediterranean season that has paprika as a first ingredient
The liver is difficult to buy, what I had was prepackage and cut to thin!
The recipe itself is authentic and perfect. BUT, interleaving those G******d earwax ads into it makes it disgusting and worth a good vomit.
Thanks for the feedback Glen. It costs us several thousand dollars a year to host the website, plus fees for the plugins we use and our web support, not to mention the time it takes to develop the recipes you get for free. We need to support that cost somehow, and that means advertisem*nts. We appreciate you understanding that system. Have a good day!
5, 5
Absolutely delicious. I cooked the liver about 4 min per side. It turned out perfect.
5, 5
Love liver. It’s about the way I prepare it. Thanks for the update. Never used butter, bacon grease instead.
