A true old-fashioned comfort food, liver and onions is simple, hearty, and packed with savory flavor. Tender slices of liver are lightly seasoned, browned, and served with sweet caramelized onions and a rich pan gravy.
Ingredients
- 1½ lbs beef liver, sliced
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 tbsp butter
- 2 tbsp vegetable oil
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- Fresh parsley, for garnish
Instructions
- Prepare the liver:
If desired, soak the liver in milk for 20–30 minutes to mellow its strong flavor. Drain and pat completely dry. - Season the flour:
Combine flour, salt, pepper, and paprika in a shallow dish. - Cook the onions:
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add the onions and cook for 10–15 minutes, stirring occasionally, until soft and golden. Transfer them to a plate. - Coat the liver:
Lightly dredge each slice of liver in the seasoned flour, shaking off the excess. - Brown the liver:
Add the remaining butter and oil to the skillet. Cook the liver for about 2–3 minutes per side, depending on thickness. Avoid overcooking, as liver can become tough. - Make the gravy:
Return the onions to the skillet. Pour in the beef broth and Worcestershire sauce, then sprinkle in the garlic powder. Scrape the browned bits from the bottom of the pan. - Simmer:
Let everything simmer gently for 3–5 minutes, allowing the gravy to thicken and the flavors to combine. - Serve:
Garnish with fresh parsley and serve immediately.
What to Serve With It
This classic dinner pairs especially well with:
- Creamy mashed potatoes
- Buttered green beans
- Steamed peas
- Cornbread
- Dinner rolls
- Roasted vegetables
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4