Beef Liver and Onions Skillet
Classic beef liver and onions skillet with tender dredged liver, caramelized onions, and a simple pan gravy
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INGREDIENTS
Liver Prep
- 1 lb beef liver sliced into 1 4 inch thick pieces
- 1 cup milk
- 1 tsp kosher salt
- 1 2 tsp black pepper
- 1 2 tsp garlic powder
- 1 2 tsp smoked paprika
- 1 2 cup all purpose flour.
Skillet Onions and Gravy
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large yellow onions thinly sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme or 1 2 tsp dried thyme
- salt to taste
- black pepper to taste
- fresh parsley for garnish.
INSTRUCTIONS
Prep
- Soak liver in milk for 30 minutes then drain and pat very dry
- mix flour with salt pepper garlic powder and paprika then lightly dredge liver slices and shake off excess.
Sear Liver
- Heat butter and olive oil in a large skillet over medium high heat
- sear liver in a single layer until browned and just cooked through about 2 to 3 minutes per side then transfer to a plate and keep warm.
Onions and Pan Gravy
- Reduce heat to medium and add onions to the same skillet cooking until softened and deeply golden about 10 to 12 minutes stirring often
- add broth Worcestershire and thyme then scrape up browned bits and simmer until slightly thickened about 3 to 5 minutes
- return liver to the skillet for 1 to 2 minutes to warm through then taste and adjust salt and pepper and serve topped with onions gravy and parsley.
Notes
1. Soaking in milk mellows the flavor and helps tenderness; Do not overcook liver it turns grainy aim for just cooked; For extra rich flavor add 2 slices chopped bacon and use the drippings; Substitute chicken liver reduce sear time to about 1 to 2 minutes per side; For gluten free dredge use cornstarch or rice flour
Nutrition
Calories: 320kcal | Carbohydrates: 14g | Protein: 24g | Fat: 18g