Tender beef liver onions (Print Format)
Tender beef liver cooked with buttery, caramelized onions for a savory, timeless comfort dish.
# Ingredients:
→ Main Ingredients
01 -
900 grams beef liver, sliced
02 -
355 milliliters whole milk
03 -
56 grams unsalted butter, divided
04 -
2 large Vidalia onions, cut into rings
05 -
250 grams all-purpose flour
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# Steps:
01 -
Assemble all measured ingredients before beginning the cooking process.
02 -
Rinse beef liver slices under cold water and pat dry. Arrange in a shallow dish and submerge completely in whole milk. Let soak for at least 15 minutes while preparing onions to reduce bitterness and tenderize.
03 -
Melt half the butter (28 grams) in a large skillet over medium heat. Add Vidalia onion rings and sauté slowly, stirring occasionally until onions become tender, translucent, and lightly browned, about 3 to 5 minutes. Transfer onions to a bowl and reserve the skillet.
04 -
Drain the milk from liver slices. On a large plate, combine all-purpose flour, salt, and freshly ground black pepper. Dredge each liver slice thoroughly in the seasoned flour, shaking off excess for optimal crispness.
05 -
In the reserved skillet, melt the remaining 28 grams of butter over medium-high heat. Add floured liver slices in a single layer without overlapping and cook undisturbed for 3 to 4 minutes on each side until lightly browned and centers remain slightly pink for tenderness.
06 -
Return sautéed onions to the skillet over the cooked liver. Reduce heat to medium and gently warm together for 1 to 2 minutes until onions are heated through and flavors blend. Adjust cooking time if fully cooked liver is preferred.
07 -
Plate the liver and onions while hot, spooning buttery onions over the top. Serve with mashed potatoes or crusty bread to complement the dish.
# Tips:
01 -
Soaking beef liver in milk mellows flavor and enhances tenderness.