Classic Beef Liver and Onions Recipe

This Classic Beef Liver and Onions recipe is a nostalgic favorite, combining tender liver with sweet caramelized onions for a hearty and flavorful dish. Perfect for a comforting meal that’s both nutritious and delicious.


  • 1 pound beef liver, sliced into 1/4-inch pieces
  • 2 large onions, thinly sliced
  • 1 cup milk (for soaking liver)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional, for garnish)


  1. Prepare the Liver: Rinse the liver slices under cold water and place them in a bowl. Pour the milk over the liver and let it soak for at least 30 minutes to remove any bitterness. Drain and pat dry with paper towels.
  2. Season and Coat: In a shallow dish, mix the flour, salt, pepper, and paprika. Dredge the liver slices in the flour mixture, coating them evenly.
  3. Cook the Onions: In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
  4. Cook the Liver: In the same skillet, add the remaining butter and olive oil. Once the butter is melted and the oil is hot, add the liver slices in a single layer. Cook for about 2-3 minutes on each side, until they are browned and cooked through but still tender. Avoid overcooking the liver to prevent it from becoming tough.
  5. Combine and Serve: Return the caramelized onions to the skillet with the liver and gently stir to combine and heat through. Serve immediately, garnished with fresh parsley if desired.

Enjoy this classic dish with mashed potatoes or a side of your choice for a comforting and wholesome meal

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