🥩 Beef Liver and Onions
Ingredients:
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1 lb beef liver, sliced into 1/4 to 1/2 inch thick pieces
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2 large onions, thinly sliced
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1 cup milk (or buttermilk — optional, for soaking)
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1/2 cup flour (for dredging)
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Salt and pepper, to taste
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1/2 teaspoon garlic powder (optional)
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2–3 tablespoons butter
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1–2 tablespoons oil (vegetable, olive, or bacon fat)
🧑🍳 Instructions:
1. Soak the Liver (Optional but Recommended):
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Place liver slices in a bowl and cover with milk.
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Let soak in the fridge for 30 minutes to 2 hours.
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This helps reduce bitterness and makes the liver more tender.
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Drain and pat dry with paper towels before cooking.
2. Caramelize the Onions:
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In a large skillet, heat 1 tbsp butter + 1 tbsp oil over medium heat.
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Add sliced onions and a pinch of salt.
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Cook slowly for 15–20 minutes, stirring occasionally, until golden and soft.
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Transfer onions to a plate and keep warm.
3. Prep the Liver:
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In a shallow bowl, mix flour with salt, pepper, and garlic powder (if using).
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Dredge each piece of liver in the seasoned flour, shaking off excess.
4. Cook the Liver:
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Add more butter/oil to the same skillet if needed.
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Cook liver slices over medium-high heat for about 2–3 minutes per side — just until browned outside and slightly pink inside. Don’t overcook — liver gets tough quickly.
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Internal temp should be just about 160°F (71°C) — or remove slightly earlier and let rest.
5. Combine and Serve:
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Return onions to the skillet with the liver for the last minute to heat through together.
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Serve immediately.
🍽 Serving Ideas:
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Over mashed potatoes, rice, or buttered noodles
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With a side of collard greens or steamed green beans
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Add a splash of balsamic vinegar, Worcestershire sauce, or a squeeze of lemon juice for brightness
💡 Tips:
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Soaking is key for mellow flavor — don’t skip it if you’re unsure about the taste of liver.
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Use cast iron or a heavy skillet for best browning.
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If the liver is too thick, consider pounding it gently with a mallet for even cooking.
Let me know if you’d like a gravy version, or a Southern-style liver and onions with bacon!
