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A gourmet beef liver dish plated beautifully with side vegetables

Classic Pan-Fried Beef Liver with Onions

This classic beef liver recipe is rich in flavor and packed with essential nutrients. The liver is soaked in milk to reduce bitterness, then pan-fried to perfection with caramelized onions for a delicious, tender dish. A perfect iron-rich meal that pairs well with mashed potatoes or steamed vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Large frying pan or skillet
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Tongs or spatula
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 1 lb 450g beef liver, sliced
  • 1 cup 240ml whole milk (for soaking)
  • 2 medium onions thinly sliced
  • 3 tbsp butter or olive oil
  • 1 cup all-purpose flour optional, for coating
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder optional
  • 1/4 tsp smoked paprika optional
  • 1 tbsp fresh parsley chopped (for garnish)

Instructions
 

  • Prepare the Liver:
  • Rinse the beef liver under cold water and pat dry with paper towels.
  • Place the liver slices in a bowl and cover with milk. Let it soak for 30 minutes to 1 hour to reduce bitterness.
  • Prepare the Onions:
  • Heat 1 tbsp butter in a large skillet over medium heat.
  • Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they become soft and caramelized. Remove from the pan and set aside.
  • Coat the Liver (Optional):
  • If using flour, mix it with salt, pepper, garlic powder, and paprika in a shallow dish.
  • Remove the liver from the milk, pat it dry, and coat lightly with the seasoned flour.
  • Cook the Liver:
  • In the same skillet, add 2 tbsp butter and heat over medium-high heat.
  • Add the liver slices and cook for 2-3 minutes per side, until browned but still slightly pink inside.
  • Do not overcook, as liver can become tough.
  • Combine and Serve:
  • Return the caramelized onions to the pan, spooning them over the liver.
  • Sprinkle with fresh parsley and serve immediately with your favorite side dish.

Notes

Soaking in milk helps remove excess blood and reduces the strong metallic taste of liver.
Do not overcook the liver, as it can turn dry and rubbery. Aim for a slightly pink center for best texture.
Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
Keyword Beef liver recipe, pan-fried liver, liver and onions, iron-rich meals, healthy liver recipe, classic beef liver dish