Best Beef Liver with Onions
With some nice seasoning and caramelized onions, this Best Beef Liver with Onions is a great recipe to add to your diet…
Ingredients
- 4 tbsp. butter tips & tricks
- 2 tbsp. olive oil, or as needed and divided
- 6 cups yellow onions, sliced (Lyonnaise cut) tips & tricks
- 1/2 tsp. ground Himalayan sea salt
- 1 large clove garlic, pressed
- 1 lb. beef liver, sliced, skinned and deveined
- 1/2 cup unbleached all-purpose flour, or as needed
- 1 tsp. hot paprika
- 1 tsp. garlic powder
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Directions
- In a large skillet over medium heat, add butter and 1 tbsp. oil. When it starts shimmering, add sliced onions and season with ground sea salt. Stir well and sauté for 2 minutes.
- Add pressed garlic and freshly ground black pepper. Stir to blend, cover and cook for 10 minutes, stirring every 2 minutes.
- After 10 minutes, uncover, stir again and cook for 20 minutes, stirring often.
- When onions are nice and soft, increase the heat to high and sauté them until light brown; about 1 ½ minutes – if prefer darker, sauté them longer.
- Transfer the onions to a bowl while looking after the liver.
- Cut liver into 3 to 4-inch pieces; set aside.
- In a shallow dish, add flour, hot paprika, garlic powder and freshly ground black pepper; mix to combine.
- Working with one piece at a time, coat the liver with the flour mixture, shake off any excess flour and place on a plate while working with the others.
- Add remaining 1 tbsp. oil to the same skillet over medium heat. When hot, add seasoned liver pieces and cook until nice and brown, about 1 ½ to 2 minutes per side depending on the thickness.
- When done, top the pieces with caramelized onions and serve with mashed potatoes – don’t forget the ketchup!