Beef Liver and Onions
A quick, nutritious, and flavorful dish that elevates the classic beef liver and onions to a comforting dinner option.
Ingredients
Main Ingredients
- 1 pound beef liver, sliced into thin strips
- 2 tablespoons olive oil (or butter) Butter makes everything better
- 2 medium onions, sliced thinly Bonus points for crying in the kitchen
- Salt and pepper, to taste Seasoning is essential
- 1 splash balsamic vinegar (optional) For a flavorful kick
Instructions
Preparation
- Pat the beef liver dry with a paper towel to ensure a beautiful sear.
- If desired, season the liver with salt and pepper.
Cooking
- In a large skillet, heat the olive oil (or butter) over medium heat until sizzling.
- Add the sliced onions to the skillet and sauté for about 5-7 minutes until they turn soft and translucent.
- Push the onions to the edge of the skillet to make room for the beef liver.
- Add the liver strips and cook for about 3-4 minutes on each side, until browned but still tender inside.
- Combine the liver with the onions and, if desired, add a splash of balsamic vinegar.
Serving
- Plate your savory beef liver and onions, and serve with a side of mashed potatoes or salad.
Notes
Don't skip the onions—they add sweetness. If it's your first time cooking liver, start with a small piece to see how you feel about it. Serving with red wine can enhance the dish.