The Classic Dish: Beef Liver and Onions
Beef Liver and Onions: A Classic Comfort Dish
Beef Liver and Onions is a timeless, savory dish combining tender beef liver with sweet, caramelized onions. While it’s not universally loved, its deep flavors and nutritional benefits make it a satisfying meal for those who appreciate it. This dish is rich in iron, vitamin A, B12, and folate, promoting good health and energy levels. With the right techniques, the liver can be cooked to perfection, and paired with caramelized onions, it becomes an irresistible comfort food.
Ingredients
- 1 pound beef liver, thinly sliced
- 2 large onions, thinly sliced
- 1 cup milk (for soaking)
- 1/2 cup flour
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp dried thyme
- Fresh parsley (optional)
Instructions
- Prepare the Liver: Soak the liver slices in milk for at least 30 minutes. Drain and pat dry.
- Season and Dredge: Combine flour, salt, pepper, garlic powder, and thyme. Coat the liver slices in the flour mixture.
- Caramelize the Onions: Heat oil in a skillet, add onions, and cook until soft and golden brown (about 15-20 minutes). Remove from the skillet and set aside.
- Cook the Liver: In the same skillet, melt butter. Add liver slices, cooking each side for 2-3 minutes until browned and cooked through. Avoid overcooking to maintain tenderness.
- Combine: Add the caramelized onions back into the skillet with the liver. Stir to combine, letting the flavors meld for a few minutes.
- Serve: Transfer to a platter, garnish with fresh parsley, and serve with sides like mashed potatoes, rice, or steamed veggies.
Tips
- Soaking liver in milk helps remove bitterness.
- Don’t overcrowd the pan while cooking liver for better browning.
- Fresh parsley adds a touch of freshness and color.
Storage: Refrigerate leftovers for up to 3 days and reheat gently before serving.