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Delicious plate of beef liver and onions served with herbs

Beef Liver and Onions

A quick, nutritious, and hearty dish featuring tender beef liver sautéed with golden brown onions. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef liver, sliced into thin pieces Fresh liver from a reliable source for best flavor.
  • 2 large onions, thinly sliced Sweet onions are recommended for best flavor.
  • 2 tablespoons olive oil (or melted butter) Use butter for a richer flavor.
  • 1 cup flour For dredging the liver.
  • to taste salt and pepper Season to your preference.
  • 1 teaspoon garlic powder or fresh garlic (optional) For an extra kick of flavor.

Method
 

Preparation
  1. Rinse the beef liver under cold water and pat it dry with paper towels.
  2. Season both sides with salt and pepper, and sprinkle garlic powder if using.
Flouring the Liver
  1. Dredge the liver slices in flour, ensuring they are well coated.
Sautéing the Onions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the onions to the pan and sauté until they are soft and golden brown, about 8-10 minutes. Stir occasionally.
Cooking the Liver
  1. Move the onions to the side of the skillet and add another tablespoon of oil if needed.
  2. Place the liver slices in the pan and cook for 3-4 minutes on each side, or until browned and cooked through.
  3. Avoid overcooking to keep the liver tender and juicy.
Combining and Serving
  1. Once the liver is cooked, stir the onions back into the pan to combine the flavors.
  2. Serve hot and enjoy your Beef Liver and Onions!

Notes

Properly rinsing and drying the liver is essential for good texture. Choose fresh liver for the best flavor. Feel free to add herbs like thyme or parsley and serve over rice or mashed potatoes for a full meal.