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Easy Beef Liver and Onions

Beef liver and onions is a cozy meal made with tender meat and sweet onions. It’s quick to cook and full of flavor. A simple dinner that feels warm, filling, and loved for years.
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Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef liver sliced thin
  • 1 cup milk for soaking
  • 2 yellow onions sliced
  • 1/2 cup all-purpose flour for dredging
  • 2 tbsp butter or olive oil plus more as needed
  • salt to taste
  • black pepper to taste

Equipment

  • Skillet

Method
 

  1. Place the beef liver slices in a bowl and cover with milk. Let them soak for 20 minutes, then drain and pat dry.
  2. Season the liver lightly with salt and pepper. Dredge each piece in flour and shake off the excess.
  3. Heat a large skillet over medium heat. Add butter or oil and let it melt gently.
  4. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until soft and golden. Remove onions and set aside.
  5. Add more fat to the pan if needed. Place the liver slices in a single layer.
  6. Cook for about 2 to 3 minutes per side. The liver should be browned outside and just cooked inside.
  7. Return the onions to the pan, stir gently, and cook 1 more minute. Serve right away.

Notes

Do not overcook the liver to keep it tender. You can add a splash of broth to the pan for a light sauce. This dish pairs well with mashed potatoes, rice, or crusty bread.