Indulge in the classic comfort of liver and onions with this easy and delicious recipe. The savory flavors of caramelized onions complement the richness of the liver, creating a dish that is both nourishing and satisfying. With a few simple ingredients, you can prepare this time-honored meal for a delightful dinner experience.
Servings
Serves 4
Ingredients
- 1 pound beef liver, thinly sliced: A rich and nutrient-dense protein source that serves as the main ingredient.
- 2 tablespoons butter: Adds richness and helps caramelize the onions.
- 2 tablespoons olive oil: Used for frying the liver to a golden brown.
- 2 large onions, sliced: Provide sweetness and depth, balancing the flavors.
- 1 cup milk: Helps tenderize the liver and reduce bitterness.
- 1 cup all-purpose flour: Coats the liver for a crispy exterior.
- 1 teaspoon salt: For seasoning the flour and enhancing flavors.
- 1/2 teaspoon black pepper: Adds a subtle kick and enhances flavor.
- Fresh parsley, chopped (optional): For garnish and a touch of freshness.
Instructions
Prepare the liver: Place the liver slices in a shallow bowl and cover them with milk. Allow the liver to soak for about 30 minutes to 1 hour in the refrigerator. This step helps to reduce any bitterness and tenderizes the meat.
Caramelize the onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set them aside.
Prepare the coating: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well to ensure even seasoning.
Coat the liver: Remove the liver from the milk and pat it dry with paper towels. Dredge each liver slice in the seasoned flour, ensuring both sides are well-coated.
Cook the liver: In the same skillet, heat the olive oil over medium-high heat. Add the coated liver slices and cook for about 2-3 minutes per side until they are browned and cooked to your desired level of doneness. Avoid overcrowding the pan; cook in batches if necessary.
Combine and serve: Return the caramelized onions to the skillet, spooning them over the liver. Allow everything to heat through for another minute. Transfer the liver and onions to a serving platter and garnish with chopped parsley, if desired.
Serve hot: Enjoy the liver and onions as a main course alongside mashed potatoes, rice, or a fresh green salad for a complete meal.
Tips for Success
Soaking the liver: Soaking the liver in milk not only helps to reduce any strong flavors but also makes the liver more tender and palatable.
Caramelizing onions: Take your time with the onions, allowing them to caramelize slowly over medium heat. This process brings out their natural sweetness and adds depth to the dish.
Cooking liver: Liver cooks quickly, so be mindful of the cooking time to prevent it from becoming tough. Aim for a slight pinkness in the center for the best texture.
Flavor variations: For added flavor, consider incorporating a splash of balsamic vinegar or a sprinkle of thyme while caramelizing the onions.
Storing leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave before serving.
With its savory combination of flavors and simplicity, this liver and onions recipe is sure to become a family favorite. Whether you’re introducing someone to liver for the first time or indulging in a classic comfort dish, this recipe will deliver a satisfying and delicious meal. Enjoy the taste of tradition with every bite!
