Beef Liver and Onions Recipe

This recipe tastes just like my mom’s old-fashioned liver and onions. And, since I’m tying to get my iron up so I can give blood, liver and onions is on the menu I’m the only one in my family who likes liver, so I don’t make it often.

If you like gravy with your liver, it’s simple to do with the pan drippings and some flour and milk, if you are an adventurous sort.

I always hope to have a little leftover to make a liver and onions sandwich, with melted mozzarella on homemade sourdough bread, the following day.

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Beef Liver and Onions

Yield: 6

Author: Prairie Woman Arts

Prep time: 1 HourCook time: 25 MinInactive time: 1 HourTotal time: 2 H & 25 M

This old fashioned recipe is just like my mom made and takes me back to my childhood. I actually loved liver and onions as a child, but then, my mom is an excellent cook.

Ingredients

• 2 pounds beef liver, sliced 3/8"
• 1 cup milk or buttermilk, enough to cover beef liver
• 1/4 cup butter or bacon grease, divided
• 1/4 teaspoon garlic powder
• 1/2  teaspoon ground black pepper
• 1 teaspoon salt
• 2 large yellow or sweet onions, peeled and sliced into rings
• 1 cup all purpose flour

Instructions

1. Place sliced beef liver in a shallow bowl or ziplock bag, and cover with milk. Refrigerate 1-2 hours, preferably. 
2. Mix flour and seasonings in a shallow pie plate, and set aside.
3. 30 minutes before dinner, melt 2 tablespoons butter in a cast iron skillet and add onion slices. Turn the skillet to medium-low, and cook the onions slowly, so they soften and caramelize, about 10-15 minutes. Put the caramelized onions in a bowl and set to the side. 
4. While the onions are cooking, remove the liver from the refrigerator and dredge each piece of liver in the flour and seasonings, until well coated. Set on a plate, single layer. 
5. In the same skillet that you cooked the onions, melt the rest of the butter and add the liver. Fry slowly, on medium-low, turning once. If you have more liver than your pan can hold, remove fried liver and cover on a plate, until all liver is done. 
6. Return all cooked liver to the cast iron pan, set heat to low, and pile the cooked onions on top. Cover with a lid and heat through. 
7. Arrange on a platter and enjoy. 
8. Serve with a fresh salad and a baked sweet or russet potato. 

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