In this easy 30-minute recipe, thin slices of beef liver are seasoned, quickly sauteed in olive oil, and topped with sauteed onions.
If you're willing to give internal organs a try, as long as you don't overcook the livers, you're in for a treat!
I love organ meats. Each of them (beef liver, chicken liver, beef tongue, chicken hearts, beef heart, and beef cheeks) has its own unique flavor and texture.
Beef liver can be delicious when cooked properly. As long as you soak it in milk before cooking or use a young calf's liver, its flavor can be quite mild. And the sweet, caramelized onions greatly enhance it.
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Ingredients
You'll only need a few simple ingredients to make liver and onions. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Onion: Slice it thinly and separate the slices into rings. I prefer to use a yellow onion, but a white onion works, too.
- Olive oil: Extra-virgin olive oil adds great flavor to this dish.
- Beef liver: It's best to use calf's liver. The liver of a mature cow has a dense, gummy texture and a strong metallic flavor, while the liver of a young calf is relatively tender and mild.
- Seasonings: Kosher salt, black pepper, garlic powder, and smoked paprika.
Variations
The best way to vary this recipe is to experiment with different seasonings. Good options include ½ teaspoon of ground cumin, ½ teaspoon of dried thyme, and a pinch of cayenne if you enjoy spicy foods.
You can also use different fats for cooking the liver and onions, including butter, ghee, and bacon grease.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
Start with the onion. Slice it, separate the slices into rings, and cook the rings in olive oil until caramelized. This takes longer than cooking the liver. You should expect to cook the onions for about 7-8 minutes. Once the onions are cooked, set them aside and turn your attention to the liver.
To prepare the liver, blot it dry with paper towels, then sprinkle it with seasonings. Carefully wipe the skillet clean with paper towels (it will be hot), add more oil, and cook the livers.
Cook them briefly - about 3 minutes per side over medium heat. You don't want them overcooked. I like them slightly pink in the middle (though the USDA would disagree).
When they're done, place them on plates, top them with the onions, and serve.
Expert Tips
I briefly touched on the two most important tips I can give you about making this recipe, but I'll elaborate on them a bit more:
1. If at all possible, use young calves' livers (as shown in the photo below) instead of the mature cow's liver. It will make the experience significantly better. The young livers are more tender and taste better. If you can only get a cow's liver, soak it in milk while you prepare and cook the onions, then blot it, season it, and cook.
2. I cannot over-emphasize how important it is to avoid overcooking liver (and this is true for chicken livers as well). When cooked to medium rare (still slightly pink in the middle), liver is wonderfully tender and sweet. When overcooked, it becomes tough and grainy. However, according to the USDA, beef internal organs should be cooked to an internal temperature of 160°F. Â
Recipe FAQs
It tends to have a slightly metallic aftertaste, though this is less pronounced when you eat a young calf's liver. It has a rich taste, and when minimally cooked, it's tender and sweet.
The onions balance out the strong flavor of the liver. Many recipes use barely cooked onions, preserving their sharpness. But since I use young livers and cook them minimally, they are tender and sweet. So I like to cook the onions until they, too, are caramelized and sweet.
If you are using a mature liver, soak it in milk to remove the metallic taste, and avoid overcooking it to prevent it from becoming tough and grainy.
Serving Suggestions
Liver and onions is a rich-tasting dish. I like to serve it with a simple vegetable side that doesn't require too much work and ideally can be cooked in the microwave or not cooked at all. Here are a few of my favorites:
Storing Leftovers
The leftovers can be stored in the fridge in an airtight container for up to three days. However, once you reheat them, they're well done and very dry.
I prefer to eat them cold (much like chicken liver pate or chopped liver). But if this idea is not appealing, it's probably best to only make as much as you can eat immediately.
I don't recommend freezing livers. Their texture and flavor will be off after thawing.
More Liver Recipes
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Recipe Card
Liver and Onions
Ingredients
- 1 pound beef liver Thinly sliced. It's best to use calve's liver.
- ½ teaspoon Diamond Crystal kosher salt Or ¼ teaspoon of any other salt.
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 medium yellow onion Thinly sliced, and the slices separated into rings.
- 2 tablespoons olive oil Divided
Instructions
- Arrange the liver slices on a cutting board or a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover them with foil to keep them warm.
- Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices (in two batches if needed).
- Cook the livers briefly, about 3 minutes per side. Don't overcook them, or they'll become tough and grainy. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges, too. But first, remove the already-cooked thin slices onto a plate.
- Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.
Video
Notes
- The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf's liver is relatively tender and mild. If all you can find is a mature cow's liver, soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste.
- The best way to vary this recipe is to experiment with different seasonings. Good options include ½ teaspoon of ground cumin, ½ teaspoon of dried thyme, and a pinch of cayenne if you enjoy spicy foods. You can also use different fats for cooking the liver and onions, including butter and ghee.
- I cannot over-emphasize how important it is to avoid overcooking liver. When cooked to medium rare (still slightly pink in the middle), liver is tender and sweet. When overcooked, it becomes tough and grainy. However, according to the USDA, beef internal organs should be cooked to an internal temperature of 160°F.Â
- The leftovers can be stored in the fridge in an airtight container for up to three days. However, once you reheat them, they're well done and very dry. I prefer to eat them cold, like pâté. If this idea is not appealing, it's best to only make as much as you can eat immediately.
- I don't recommend freezing livers. Their texture and flavor will be off after thawing.
Nutrition per Serving
Made this Recipe?
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Aileen Mahmood
It was perfect! 1st time making it!! it was delicious. I did add hot sauce to some of it, it made so yummy!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Aileen! Hot sauce sounds like a great addition.
Russell canales
Awesome! Cooked in 12 minutes. Used more olive oil. Thanks.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Russell! Thanks for the review.
Debbie
Thank you for the recommendation to use calves' liver. It made a big difference.
Vered DeLeeuw
You're very welcome, Debbie!
Mike
Just like Mom used to make! Delicious and good for you.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Mike!