This Beef Liver and Onions recipe is a classic, flavorful dish that’s rich in iron and protein. The sweetness of the caramelized onions balances the slightly earthy taste of the liver, making it a satisfying and nutritious meal!

The first time I made Beef Liver and Onions, I was a little hesitant, not sure how it would turn out. But after trying it, I realized it’s one of the best dishes I’ve ever made! This is a dish I like to make for a hearty, nutritious dinner a lot because it’s packed with flavor and high in iron and protein.

The caramelized onions pair perfectly with the beef liver, creating a savory, comforting meal. This recipe is my favorite, and I’m not gonna lie, I love the combination of tender, slightly crispy liver and sweet onions—it’s always my first choice when I want something quick, satisfying, and healthy!

I make this Beef Liver and Onions with just a few ingredients like beef liver, onions, flour, and seasonings like thyme. You can also add some other veggies like bell peppers or mushrooms if you like, and the result is just wow!

The liver becomes tender, and the onions add a lovely sweetness to the dish. You’ll love it for sure—this recipe proves that liver doesn’t have to be intimidating or bland.

And for a perfect meal, you can serve it with mashed potatoes or rice to soak up the flavorful juices. A side of sautéed greens, such as spinach or kale, complements the richness of the liver.

This recipe is super easy to make, and it’s a great way to introduce more nutrient-dense foods into your diet without spending much time in the kitchen.

Why is beef Liver and Onions Great?

Beef Liver and Onions are great because it’s a nutrient powerhouse. The liver is rich in iron, vitamin A, and B vitamins, making it one of the most nutritious foods you can eat. The sweetness of the onions balances the earthy taste of the liver, making the dish not only healthy but also delicious. This recipe is quick and easy, perfect for those looking for a simple, satisfying meal that’s packed with flavor and good for you.

Another reason why this dish is great is that it’s incredibly versatile. You can adjust the seasoning and ingredients to suit your taste. If you want more depth, you can add balsamic vinegar or wine to deglaze the pan. It’s also a budget-friendly dish, as liver is generally an inexpensive protein source.

Ingredients

• 1 lb beef liver, sliced into thin strips
• 2 large onions, thinly sliced
• 2 tablespoons olive oil or butter
• 1/2 cup flour (for dredging)
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• 1/4 cup beef broth or water
• 1 tablespoon balsamic vinegar or lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Kitchen Equipment You’ll Need

• Large Skillet or Frying Pan
• Knife and Cutting Board
• Shallow Dish for Dredging
• Wooden Spoon or Spatula
• Ladle or Tongs

How to make Beef Liver and Onions

Step 1:

Rinse the beef liver under cold water and pat it dry with paper towels. Slice the liver into thin strips, about 1/2 inch thick. Season the liver with salt and pepper.

Step 2:

Place the flour in a shallow dish and lightly dredge each piece of liver in the flour, shaking off any excess.

Step 3:

In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 8-10 minutes, or until they become soft and golden brown. Remove the onions from the skillet and set aside.

Step 4:

In the same skillet, add the remaining olive oil or butter. Increase the heat to medium-high and add the liver slices. Cook for about 2-3 minutes per side, until the liver is browned but still slightly pink inside. Do not overcook, as beef liver can become tough.

Step 5:

Return the onions to the skillet with the liver. Add the beef broth (or water), dried thyme, and balsamic vinegar or lemon juice, if using. Stir everything together and let it simmer for another 2-3 minutes to combine the flavors.

Step 6:

Serve the beef liver and onions immediately, garnished with fresh parsley.

Recipe Tips

• Fresh thyme or rosemary can elevate the flavor of the dish. Add them to the pan while cooking for a fragrant aroma.
• For extra sweetness, cook the onions for 10-15 minutes, stirring often, to achieve caramelization.
• A splash of red wine or balsamic vinegar can deglaze the pan and add a rich, tangy depth to the dish.
• To keep the liver tender and juicy, avoid overcooking. Cook it until it’s browned on the outside but still slightly pink inside.
• If you want a more savory sauce, add a splash of beef broth or stock to the pan for extra flavor.
• If you like a saucier dish, you can make a quick gravy using the pan drippings, flour, and beef broth.
• Adding mushrooms to the onions while cooking creates a rich, earthy flavor that pairs wonderfully with the liver.

What to Serve with Beef Liver and Onions?

For serving, always pair Beef Liver and Onions with creamy mashed potatoes. The mashed potatoes are perfect for soaking up the savory juices from the liver and onions, making the meal extra comforting.

My go-to side is sautéed greens. I love pairing it with spinach or kale for a burst of color and added nutrients, creating a well-balanced meal.

If you’re looking for a heartier side, serve it with brown rice or quinoa. These grains add a wholesome texture to the meal and help balance the richness of the liver.

Recipe Variations To Try

Liver and Onions with Gravy: Make a simple gravy by adding beef broth, flour, and pan drippings for a richer, saucier dish.

Spicy Liver and Onions: Add chopped jalapeños or a sprinkle of cayenne pepper to the onions for some heat.

Liver Stir-Fry: Slice the liver into strips and stir-fry with bell peppers, onions, and soy sauce for a quick stir-fry version.

Liver with Mushrooms: Add sliced mushrooms along with the onions for an even richer flavor and more texture to the dish.

Liver and Onions with Bacon: For extra flavor, fry up some bacon and crumble it over the liver and onions just before serving.

Liver and Onions with Wine Sauce: Deglaze the pan with red wine and reduce it to make a savory sauce to serve over the liver and onions.

How to Store

Once you’ve enjoyed your Beef Liver and Onions, allow the leftovers to cool to room temperature before transferring them to an airtight container. Store the dish in the refrigerator for up to 3 days.

To reheat, gently warm it on the stove over low heat, adding a bit of water or broth if needed to prevent it from drying out. The liver may not be as tender the second time around, so be careful not to overcook it during reheating.

FAQ

How do I make the liver tender?

• The key to a tender liver is not overcooking it. Cook the liver quickly over high heat for 2-3 minutes per side, leaving it slightly pink in the middle.

Can I use other types of liver?

• Yes, you can substitute beef liver with lamb liver, chicken liver, or pork liver. Cooking times may vary slightly depending on the type of liver.

What’s the best way to season liver?

• Simple seasonings like salt, pepper, garlic, thyme, and paprika work great. For added flavor, try using cumin, cayenne pepper, or Worcestershire sauce.

How can I reduce the strong taste of the liver?

• Soaking the liver in milk or a vinegar-water solution for 30 minutes before cooking helps to reduce the strong flavor.

Can I add vegetables to the dish?

• Yes, you can add vegetables like bell peppers, mushrooms, or carrots to enhance the flavor and texture of the dish.

How do I know when the liver is cooked properly?

• Beef liver should be browned on the outside but still slightly pink in the middle. It cooks quickly, so be sure to check it carefully to avoid overcooking.

Can I make this without onions?

• Yes, while onions add sweetness and depth of flavor, you can make the dish without them if you prefer a simpler flavor profile.

Can I use frozen liver?

• Yes, frozen liver can be used, but make sure to thaw it completely before cooking and pat it dry to avoid excess moisture.

Conclusion

This Beef Liver and Onions recipe is a classic, nutritious, and flavorful dish that’s easy to prepare. With just a few ingredients and simple techniques, you can make a meal that’s rich in iron and protein, while still being delicious.

Beef Liver and Onions

Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This Beef Liver and Onions recipe is a classic, flavorful dish that’s rich in iron and protein. The sweetness of the caramelized onions balances the slightly earthy taste of the liver, making it a satisfying and nutritious meal!

Ingredients

• 1 lb beef liver, sliced into thin strips

• 2 large onions, thinly sliced

• 2 tablespoons olive oil or butter

• 1/2 cup flour (for dredging)

• Salt and pepper to taste

• 1 teaspoon dried thyme (optional)

• 1/4 cup beef broth or water

• 1 tablespoon balsamic vinegar or lemon juice (optional)

• Fresh parsley, chopped (for garnish)

Directions

• Rinse the beef liver under cold water and pat it dry with paper towels. Slice the liver into thin strips, about 1/2 inch thick. Season the liver with salt and pepper.
• Place the flour in a shallow dish and lightly dredge each piece of liver in the flour, shaking off any excess.
• In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 8-10 minutes, or until they become soft and golden brown. Remove the onions from the skillet and set aside.
• In the same skillet, add the remaining olive oil or butter. Increase the heat to medium-high and add the liver slices. Cook for about 2-3 minutes per side, until the liver is browned but still slightly pink inside. Do not overcook, as beef liver can become tough.
• Return the onions to the skillet with the liver. Add the beef broth (or water), dried thyme, and balsamic vinegar or lemon juice, if using. Stir everything together and let it simmer for another 2-3 minutes to combine the flavors.
• Serve the beef liver and onions immediately, garnished with fresh parsley.