Best Liver And Onions Recipe

Beef Liver and Onions Recipe

We know, beef liver sounds disgusting, but, with this liver and onions recipe, the lowly beef liver will be transformed into a culinary masterpiece!

Beef liver is rich in iron, and is often recommended as a food for people with iron deficiency. By pairing the beef with onions sautéed in butter, a sweetness is added to the dish that helps cut through some of the metallic liver taste.

We are using beef liver in this recipe, but for a more mild taste, you can also use veal liver.

Have you made this liver and onion recipe? Rate it below and let us know if you ended up loving liver?

Ingredients

2 lb Beef Liver
2 Onion (sliced)
4 Tbsp Butter (divided)
2 cup Flour
1 Tbsp Salt
1 tsp Pepper
1/2 tsp Paprika

Directions

Add 2 tbsp. of butter to a medium-large skillet and heat over medium high heat. Add the slices of onion rings and sauté until caramelized. Once they are golden, remove from heat, and wrap in foil to keep warm.
While the onions are cooking, combine the flour, salt, pepper and paprika. Dredge the liver in the mixture and set aside. Once you have removed the onions from the pan, melt the remaining 2 tbsp. of butter in the pan and then add the coated liver. Cook over medium-high heat, flipping once for 3 minutes per side. Remove once done, and do not overcook the liver.
Serve the liver with mashed potatoes, gravy, and the caramelized onions on top. Enjoy!

Recommended Pairings

Cabernet Sauvignon

Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!

» Learn about this pairing

Merlot

While it's not quite en vogue, Merlot produces phenomenal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!

» Learn about this pairing

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3 Reviews for Beef Liver and Onions

5, 5

This was an easy way to make my liver without burning the onions. I do soak the liver for about three hours in water before cooking.

That's great to hear, Janet, thanks for the feedback!