This liver and onions recipe is beef liver seared with a pile of softened onions. It is not a steak and onions or a chicken liver pate.
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Liver and Onions
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Liver and Onions. From Your Daily Hit.
Ingredients
Scale
- 1 pound (450g) beef liver, sliced
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons oil
- 2 onions, sliced
- 1/2 cup (120ml) broth
Instructions
- Dredge the liver in flour, salt, and pepper.
- Cook the onions in oil until soft and golden, about 10 minutes. Set them aside.
- Sear the liver 2 to 3 minutes a side. Return the onions, add the broth, and simmer 2 minutes.
Notes
Thin slices and a short sear. Liver turns chalky when it overcooks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Liver
Sliced about a third of an inch.
Onions
A full pan. They are half the plate.
Flour
A light coat, not a batter.
Broth
A splash, to make a little gravy.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Soak?
A 20-minute milk soak softens a strong liver. Pat it dry before the flour.
Storage
Fridge, 2 days. Rewarm gently.
Bacon
A few slices cooked first, and use that fat.
Doneness
Still a little pink inside is tender. Gray all through is done too far.
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