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Pan-Fried Liver

Pan-Fried Liver

Tender pan fried liver and onions dredged in seasoned flour and quickly seared for a savory classic
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 4

INGREDIENTS

Liver Prep

  • 1.5 lb beef liver sliced 1 2 inch thick
  • 2 cups milk for soaking optional
  • 1 tbsp lemon juice optional
  • salt to taste.

Seasoned Dredge

  • 1 2 cup all purpose flour
  • 1 tsp kosher salt
  • 1 2 tsp black pepper
  • 1 tsp paprika
  • 1 2 tsp garlic powder optional.

Pan Fry and Onions

  • 1 large yellow onion thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 2 cup beef broth optional
  • 1 tbsp Worcestershire sauce optional.

Finish

  • fresh parsley for garnish.

INSTRUCTIONS

Prep

  • soak liver in milk for 30 minutes then drain and pat very dry
  • trim any visible membrane and cut into even pieces
  • mix flour salt pepper paprika and optional garlic powder in a shallow dish
  • lightly dredge liver in seasoned flour and shake off excess
  • slice onion and set aside.

Cook

  • heat butter and olive oil in a large skillet over medium high heat until shimmering
  • add onions and cook stirring until softened and lightly browned about 5 to 7 minutes then push to the edges
  • add liver in a single layer and cook just until browned outside and slightly pink in the center about 2 to 3 minutes per side
  • transfer liver to a plate and tent loosely to rest
  • if using add broth and Worcestershire to the skillet and simmer 1 to 2 minutes scraping up browned bits then return onions and any juices.

Serve

  • return liver briefly to the skillet just to warm through 30 to 60 seconds then remove from heat
  • taste and adjust salt and pepper
  • serve liver topped with onions and pan juices and garnish with parsley.

Notes

1. Do not overcook liver or it turns grainy and tough; soaking in milk or a milk and lemon mix helps mellow flavor and improves tenderness; substitute calf liver for beef liver and reduce cook time slightly; for a thicker gravy whisk 1 tsp flour into the pan fat before adding broth; bacon fat can replace some butter for deeper flavor

Nutrition

Calories: 330kcal | Carbohydrates: 12g | Protein: 34g | Fat: 16g