Beef Liver and Onions (Printable Version)

Tender beef liver soaked in milk, pan-fried with buttery caramelized onions for a savory, classic main dish.

# Ingredients:

→ Beef Liver

01 - 450 grams fresh beef liver, sliced

→ Soaking Liquid

02 - 500 milliliters whole milk

→ Vegetables

03 - 2 large Vidalia onions, peeled and cut into rings

→ Coating and Seasoning

04 - 60 grams all-purpose flour, unbleached preferred
05 - 5 grams coarse salt
06 - 3 grams freshly cracked black pepper

→ Fats

07 - 45 grams unsalted butter, divided

# Steps:

01 - Slice onions into rings and season all-purpose flour with salt and pepper on a wide plate. Rinse beef liver slices under cold water and pat dry thoroughly.
02 - Place liver slices in a shallow dish in a single layer and pour milk over to cover completely. Let soak for at least 15 minutes to mellow flavor and tenderize.
03 - Melt half the butter in a large skillet over medium heat. Add onion rings, stirring gently every minute until translucent and golden brown, approximately 3 to 5 minutes. Remove onions from skillet and set aside.
04 - Drain milk from liver slices. Press each slice evenly into seasoned flour, shaking off excess to ensure a light coating.
05 - Add remaining butter to skillet and increase heat to medium-high. Arrange liver slices in a single layer without overlap. Cook undisturbed for 3 to 4 minutes until the undersides are golden. Flip once and cook the other side until edges are cooked but centers remain slightly pink.
06 - Return caramelized onions to skillet, distributing evenly over liver. Reduce heat to medium and heat together for 1 to 2 minutes until onions are warm and their juices mingle with the liver. Optionally cook longer for firmer liver.
07 - Plate liver slices topped with buttery caramelized onions immediately while hot. Recommended accompaniments include creamy mashed potatoes or crusty bread to absorb flavorful juices.

# Notes:

01 - Soaking liver in milk removes bitterness and enhances tenderness.
02 - Cook liver briefly to maintain moistness and avoid toughness.
03 - Slowly caramelize onions for natural sweetness without burning.

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