Beef Liver and Onions Skillet
Pan-seared beef liver with caramelized onions in a simple savory pan gravy
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INGREDIENTS
Liver Prep
- 1 lb beef liver sliced 1 4 inch thick
- 1 cup milk for soaking optional
- 1 2 cup all purpose flour
- 1 tsp kosher salt
- 1 2 tsp black pepper
- 1 2 tsp paprika.
Skillet and Onions
- 2 large yellow onions thinly sliced
- 4 tbsp unsalted butter divided
- 2 tbsp neutral oil
- 4 slices bacon optional.
Pan Gravy and Finish
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- salt to taste
- black pepper to taste
- fresh parsley for garnish optional.
INSTRUCTIONS
Liver Prep
- Soak liver in milk 20 to 30 minutes then drain and pat very dry
- season flour with salt pepper and paprika then dredge liver lightly and shake off excess.
Cook Onions
- Cook bacon in a large skillet over medium heat until crisp then remove and reserve leaving 1 to 2 tbsp drippings or add butter and oil
- add onions with a pinch of salt and cook stirring until soft and deeply golden 10 to 12 minutes then transfer onions to a plate.
Sear Liver and Make Gravy
- Increase heat to medium high and add remaining butter if skillet looks dry
- sear liver in a single layer until browned and just cooked through 1 to 2 minutes per side then remove to a warm plate
- reduce heat to medium and whisk in broth and Worcestershire scraping browned bits and simmer 2 to 3 minutes until lightly thickened
- return onions and liver to skillet just to warm through 1 to 2 minutes then taste and adjust seasoning and serve.
Notes
1. Use calf liver for a milder flavor. Do not overcook liver or it will turn grainy and tough. For extra tenderness peel off any outer membrane and slice evenly. Substitute chicken liver and reduce sear time to about 1 minute per side. Swap beef broth for chicken broth or add 1 tbsp cream for a richer gravy
Nutrition
Calories: 320kcal | Carbohydrates: 12g | Protein: 27g | Fat: 18g