Yesss Ashley! 😍🙌 Let’s talk about a classic that deserves way more love — Beef Liver and Onions! 💥🥩🧅 It’s one of those old-school comfort meals that brings back memories of grandma’s kitchen and hearty, soul-warming dinners. And when it’s done right — tender, flavorful, and full of savory goodness — even picky eaters are asking for seconds! 😋🍽️
🥩 Beef Liver and Onions – A Classic Done Right!
Tender slices of beef liver, seasoned just right, pan-fried to golden perfection and topped with caramelized onions that melt in your mouth? YES, PLEASE. 💯 This dish is rich in flavor, packed with nutrients, and surprisingly easy to whip up for a cozy weeknight meal. 😍
🛒 Ingredients:
- 1 lb beef liver, sliced thin
- 2 large onions, sliced into rings
- ½ cup flour (for dredging)
- Salt and pepper, to taste
- 1 tsp garlic powder (optional but delicious)
- 4 tbsp butter
- 2 tbsp olive oil
- ½ cup beef broth or water (optional for deglazing)
👩🍳 How to Make It:
1️⃣ Prep the Liver
👉 Soak the liver slices in milk for 30 minutes if you want to mellow out the flavor — this step is totally optional but recommended! Drain and pat dry.
2️⃣ Season & Dredge
👉 Mix flour with salt, pepper, and garlic powder. Dredge liver slices lightly in the seasoned flour.
3️⃣ Caramelize the Onions
👉 In a large skillet, melt 2 tbsp butter + 1 tbsp olive oil. Add onions and cook over medium heat, stirring often, until golden and soft (about 15 minutes). Remove and set aside.
4️⃣ Cook the Liver
👉 In the same skillet, add remaining butter and oil. Cook liver slices for about 2–3 minutes per side — just until browned and cooked through (don’t overcook or they’ll be tough!).
5️⃣ Finish It Off
👉 Add onions back to the pan, pour in a splash of broth to deglaze (optional), and let everything simmer for 2 more minutes so the flavors blend beautifully.
🍽️ Serve With:
- Creamy mashed potatoes 🥔
- Steamed green beans or buttery peas
- Warm crusty bread to soak up those juices! 🥖
- Or over white rice for a Southern-style touch 🍚