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Cooked beef liver served on a plate with onions and fresh herbs

Pan-Fried Beef Liver with Caramelized Onions

This pan-fried beef liver recipe is a classic dish that brings out the rich, savory flavors of liver while reducing its strong taste. The caramelized onions add a touch of sweetness, making the dish delicious and well-balanced. This recipe is perfect for those who want to enjoy the nutritional benefits of beef liver while keeping it tender and flavorful.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, European
Servings 4

Equipment

  • Large skillet (cast-iron or stainless steel works best)
  • Mixing bowls (for soaking the liver)
  • Tongs or spatula
  • Sharp knife (for slicing onions and liver)
  • Paper towels (for drying liver)

Ingredients
  

  • For the Liver:
  • 1 lb beef liver sliced into ¼-inch thick pieces
  • ½ cup milk for soaking, optional
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika optional
  • ¼ cup flour or almond flour for a low-carb option
  • 2 tbsp butter or ghee
  • 1 tbsp olive oil
  • For the Caramelized Onions:
  • 2 large onions thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tsp balsamic vinegar or lemon juice optional, for extra flavor

Instructions
 

  • Step 1: Prepare the Liver
  • Soak the liver: Place the sliced beef liver in a bowl and cover it with milk. Let it soak for 30 minutes to 2 hours in the refrigerator to reduce its strong flavor.
  • After soaking, drain the milk and pat the liver dry with paper towels.
  • Season the liver with salt, pepper, and smoked paprika.
  • Lightly coat each slice in flour, shaking off excess (this helps create a crispy texture).
  • Step 2: Caramelize the Onions
  • Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-low heat.
  • Add the sliced onions and sprinkle with salt. Stir occasionally and cook for 20-25 minutes until they become soft and golden brown.
  • Add balsamic vinegar or lemon juice for extra depth of flavor (optional). Remove onions from the pan and set aside.
  • Step 3: Cook the Liver
  • In the same skillet, add 2 tbsp butter and 1 tbsp olive oil over medium-high heat.
  • Place the liver slices in the pan and cook for 2-3 minutes per side until browned on the outside but slightly pink inside (overcooking makes it tough).
  • Remove from heat and let rest for 2 minutes.
  • Step 4: Serve
  • Top the liver with the caramelized onions and serve hot with mashed potatoes, rice, or sautéed greens.

Notes

✔ Soaking the liver in milk reduces its strong taste and improves tenderness.
✔ Use a combination of butter and oil to prevent burning and enhance flavor.
✔ Do not overcook! Liver should be slightly pink inside to stay tender.
✔ For a low-carb version, replace flour with almond flour or skip it.
📌 Details:
Prep Time: 30 minutes (includes soaking time)
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-frying
Cuisine: American, European
Diet: Gluten-Free (if using almond flour), Low-Carb, Keto-Friendly
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📌 Nutrition (Per Serving):
Serving Size: ~4 oz liver with onions
Calories: 250 kcal
Sugar: 3g
Sodium: 300mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 22g
Cholesterol: 300mg
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