Classic Beef Liver and Onions: A Timeless Comfort Dish

Ouadie Rhabbouron

Ingredients

  • 1 lb beef liver, thinly sliced
  • 2 large onions, thinly sliced
  • 1 cup milk (for soaking)
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • Fresh parsley, for garnish (optional)Instructions
    1. Prepare the Liver:
      • Soak liver slices in milk for 30 minutes to remove bitterness. Drain and pat dry.
    2. Season the Flour:
      • In a shallow dish, mix flour, garlic powder, thyme, salt, and pepper.
    3. Dredge the Liver:
      • Coat each liver slice in the seasoned flour, shaking off excess.
    4. Caramelize the Onions:
      • Heat oil in a skillet over medium-high heat. Add onions and cook until soft and golden (15-20 minutes). Remove and set aside.
    5. Cook the Liver:
      • In the same skillet, melt butter over medium heat.
      • Add liver slices (avoid overcrowding) and cook 2-3 minutes per side until browned but still tender.
    6. Combine and Serve:
      • Return onions to the skillet, stir gently, and heat through.
      • Garnish with fresh parsley and serve hot with your favorite sides.
    7. Storage:
      • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

    Final Thoughts

    Whether you’re a longtime liver lover or trying it for the first time, this Beef Liver and Onions recipe delivers a satisfying, nutrient-packed meal. With its rich flavors and simple preparation, it’s a timeless dish worth mastering. Enjoy!

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