Beef Liver and Onions
A classic, nutrient-dense dish featuring tender beef liver caramelized with sweet onions—rich in iron and perfect for a hearty meal.
Ingredients
- 1 lb beef liver (sliced into strips)
- 2 large onions, thinly sliced
- 3 tbsp butter or olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp balsamic vinegar or lemon juice (optional)
Instructions
- Rinse liver in cold water, pat dry, and slice into strips.Heat butter/oil in a skillet over medium heat. Sauté onions until golden (8–10 minutes). Remove and set aside.In the same skillet, cook liver for 2–3 minutes per side (avoid overcooking).Return onions to the skillet, season with salt, pepper, and paprika. Toss gently.Optional: Deglaze with balsamic vinegar or lemon juice.Garnish with parsley and serve hot.
Notes
- Soak liver in milk for 1–2 hours beforehand to reduce bitterness.
- Cook liver just until pink inside for optimal tenderness.