A Nutritious Classic Reinvented
This dish also represents fantastic value for money, providing exceptional nutrition at a fraction of the cost of many other meat dishes. It’s a great way to incorporate more nutrient-dense foods into your diet while exploring traditional cooking methods that have stood the test of time.
Storage Options
- Refrigerator: Up to 2 days in airtight container
- Freezer: Not recommended (affects texture)
- Best served: Fresh and hot
- Reheat: Gently in pan with a little butter
- Leftovers: Can be chopped and added to gravy
Summary
- Prep Time: 30 minutes (including soaking)
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Intermediate
Equipment
- Large skillet
- Sharp knife
- Cutting board
- Medium bowl for soaking
- Paper towels
- Measuring spoons
- Tongs
- Kitchen timer
- Serving platter
Ingredients
- 1 pound beef liver, sliced thin
- 2 large onions, thinly sliced
- 2 cups milk (for soaking)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- Optional: 1/4 cup beef broth
Instructions
- Soak liver slices in milk for 30 minutes. This helps remove any bitter taste.
- While liver is soaking, slice onions thinly and begin caramelizing:
- Heat 2 tablespoons butter in skillet over medium heat
- Add onions and cook slowly for 15-20 minutes until golden
- Remove onions and set aside
- Prepare liver:
- Remove from milk and pat dry thoroughly
- Season flour with salt, pepper, and thyme
- Dredge liver slices in seasoned flour
- Cook liver:
- Heat remaining butter and oil in skillet over medium-high heat
- Add liver slices (don’t overcrowd)
- Cook 2-3 minutes per side for medium
- Remove to warm plate
- Finish dish:
- Return onions to pan
- Add minced garlic and cook 1 minute
- Optional: Add beef broth and simmer 2 minutes
- Return liver to pan briefly to heat through
- Serve immediately with caramelized onions on top.
Notes
- Choose fresh, bright-colored liver for best results
- Don’t skip the milk soaking step
- Slice liver and onions uniformly for even cooking
- Don’t overcook – liver should be slightly pink inside
- Can substitute beef broth with red wine
- Remove any tough membranes before cooking
- Adjust cooking time based on thickness of liver slices
- Use cast iron skillet if available for better heat control
- Rest meat briefly before serving
- Excellent served with mashed potatoes