Liver And Onions Recipe
Beef sautéed liver with onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the liver
Rinse the beef liver under cold water, then pat it dry with paper towels. Trim any visible membranes or connective tissue.
- 2
Slice the onions
Peel and slice the onions into thin rings or half-moons, depending on your preference.
- 3
Prepare the garlic (Optional)
If using garlic, peel and mince the cloves.
Cooking
- 4
Coat the liver
In a shallow dish, mix the all-purpose flour, salt, and black pepper. Dredge the liver pieces in the flour mixture, ensuring they are evenly coated.
- 5
Sauté the onions
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 8-10 minutes. If using garlic, add it in the last minute of cooking the onions.
- 6
Cook the liver
In the same skillet, push the cooked onions to the side and add the remaining tablespoon of butter. Increase the heat to medium-high. Add the coated liver slices to the skillet and cook for about 3-4 minutes on each side, or until browned but still slightly pink in the center. Do not overcook, as liver can become tough.
- 7
Combine and serve
Once the liver is cooked, gently mix it with the sautéed onions. If desired, sprinkle with chopped fresh parsley before serving.