This Beef Liver and Onions is a classic, old-fashioned comfort dish packed with bold, savory flavor! Tender slices of beef liver are pan-seared and topped with sweet, caramelized onions for a hearty and satisfying meal. Simple, traditional, and full of homestyle goodness — it’s a timeless favorite for those who love rich, rustic cooking.
Servings:Â 6
Ingredients
- 1 lb beef liver sliced
- 2 large yellow onions thinly sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar optional, for depth
- 1 tablespoon fresh parsley chopped (optional garnish)
Instructions
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Prepare the liver
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Rinse the beef liver under cold water and pat dry with paper towels. If the slices are large, cut them into smaller serving-sized pieces.
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Season the coating
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In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
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Dredge the liver
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Lightly coat each slice of liver in the seasoned flour mixture, shaking off any excess.
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Cook the onions
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Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 8–10 minutes, stirring occasionally, until soft and lightly caramelized. Remove onions from the skillet and set aside.
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Cook the liver
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Add the remaining butter and olive oil to the skillet. Place the coated liver slices into the hot pan and cook for 2–3 minutes per side, until browned but still tender inside.
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Make the sauce
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Return the onions to the skillet. Pour in the beef broth, Worcestershire sauce, and balsamic vinegar. Stir gently and let everything simmer for 2–3 minutes so the flavors combine.
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Serve
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Transfer the liver and onions to a serving plate and spoon the savory onion gravy over the top. Sprinkle with chopped parsley if desired.