Liver and Onions

Here is a classic, tender Liver and Onions recipe featuring a silky, rich brown gravy.

The key to preventing liver from becoming tough or overly bitter is to soak it in milk or buttermilk before cooking, use a sharp pan-sear, and avoid overcooking it.

📋 Ingredients

For the Main Dish:

• 1 lb (450g) Beef or Calf Liver (sliced into $\frac{1}{2}$-inch thick pieces)

• 2 Large Yellow Onions (sliced into rings or half-moons)

• 2–3 cups Milk or Buttermilk (for soaking)

• $\frac{1}{2}$ cup All-Purpose Flour

• 1 tsp Garlic Powder

• $\frac{1}{2}$ tsp Smoked Paprika

• 1 tsp Salt (divided)

• $\frac{1}{2}$ tsp Black Pepper (divided)

• 3 tbsp Butter (divided)

• 2 tbsp Olive Oil or Vegetable Oil

For the Rich Brown Gravy:

• 1 cup Beef Broth or Stock

• 1 tbsp Worcestershire Sauce

• 1 tbsp All-Purpose Flour (reserved from dusting or fresh)

🍳 Step-by-Step Instructions

Step 1: Tenderize and Soak the Liver

1. If the liver pieces have a outer membrane or tough outer vein, trim it off with a sharp knife.

2. Place the sliced liver into a shallow baking dish or bowl.

3. Pour the milk or buttermilk over the liver until completely submerged.

4. Cover and let soak in the refrigerator for 30 to 45 minutes. (This step draws out harsh metallic bitterness and tenderizes the meat).

Step 2: Caramelize the Onions

1. Melt 2 tablespoons of butter with 1 tablespoon of oil in a large skillet over medium heat.

2. Add the sliced onions along with $\frac{1}{2}$ teaspoon of salt and $\frac{1}{4}$ teaspoon of black pepper.

3. Cook, stirring occasionally, for 15 to 20 minutes until deep golden brown and soft.

4. Remove the onions from the skillet and set aside on a plate.

Step 3: Dredge and Pan-Sear the Liver

1. Remove the liver from the milk and pat it thoroughly dry with paper towels (discard the milk).

2. In a wide shallow bowl, combine the flour, garlic powder, paprika, remaining $\frac{1}{2}$ tsp salt, and $\frac{1}{4}$ tsp black pepper.

3. Heat the remaining 1 tablespoon of butter and 1 tablespoon of oil in the skillet over medium-high heat.

4. Dredge each piece of liver in the flour mixture, shaking off any excess.

5. Place the liver in the hot skillet in a single layer (cook in batches if necessary).

6. Sear for 2 to 3 minutes per side until a golden-brown crust forms.

   Pro Tip: Liver cooks very quickly. The middle should remain slightly pink; overcooking will make it tough and rubbery.

7. Transfer the seared liver to the plate with the caramelized onions.

Step 4: Make the Gravy & Combine

1. Reduce heat to medium. Sprinkle 1 tablespoon of flour into the remaining pan drippings and whisk for 1 minute to cook out the raw flour taste.

2. Slowly pour in the beef broth and Worcestershire sauce, scraping up any brown bits stuck to the bottom of the skillet with a wooden spoon.

3. Simmer for 2 to 3 minutes until the gravy thickens. Taste and adjust seasoning with salt and pepper if needed.

4. Return the caramelized onions and seared liver (along with any accumulated juices) back into the skillet. Coat everything in the warm gravy for 1 minute until heated through.

🍽️ Serving Suggestions

• Classic Pairing: Serve hot over a bed of buttery mashed potatoes or steamed green beans/peas.

• Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on low heat to prevent toughing.