Liver and Onions
Classic Southern-style beef liver smothered in caramelized onions and savory brown gravy.
Prep Time
15m
Cook Time
25m
Servings
4
Difficulty
Medium
Nutrition Per Serving
fat
14
carbs
32
fiber
2
protein
36
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Ingredients
Shop- 1 1/2 lbs beef liver, sliced 1/2-inch thick
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 4 tablespoons butter
- 2 large onions, sliced
- 2 cups beef broth
- 2 tablespoons flour for gravy
Instructions
Soak liver in milk for 30 minutes to remove bitter taste. Pat dry.
Season flour with salt, pepper, and paprika. Dredge liver slices in seasoned flour.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Cook liver 3-4 minutes per side until browned but still slightly pink inside. Remove and keep warm.
Add remaining butter and onions to skillet. Cook 8-10 minutes until caramelized.
Sprinkle 2 tablespoons flour over onions, stir, then add beef broth.
Simmer until gravy thickens, about 5 minutes. Return liver to pan and serve.
Chef's Comfy Tip
Don't overcook the liver - it should be slightly pink inside for the best texture.
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