Main dish

Absolute Best Liver and Onions

25 m
45 m
Ready in:
1 h 10 m
This liver and onions dish will convert liver haters into fans!
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Servings: 4
Beef liver
2 lb., sliced
1 ½ cups, or more, if necessary
¼ cup, divided
2 whole onions, thinly sliced, separated into rings
All-purpose flour
2 cups, or more, if necessary
to taste
Freshly ground black pepper
to taste
  1. Rinse sliced liver under cold running water, transfer to a medium bowl.
  2. Add milk till it covers all the slices and let sit for at least the time you need to slice and cook the onions or for 2 hours, if you have the time.
  3. Sauté onion rings in 2 tbsp. butter in a skillet over medium heat until tender. Transfer to a bowl and set aside.
  4. Mix flour with salt and pepper in a wide shallow dish.
  5. Return the skillet to the stove, add the remaining butter and let it melt.
  6. Drain the liver, transfer liver slices to the flour mixture, toss to coat on all sides.
  7. Increase the heat. Cook liver in the butter until browned, turn the slices over and continue cooking till browned on the other side.
  8. Add onions to the skillet and turn the heat back down to medium. Cook for some more minutes to let the liver reach the desired doneness.
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