Step-by-step instructions
Lightly rinse the liver slices under cold water, then pat them dry with paper towels. Cut into bite-sized pieces.
In a shallow bowl, season the flour with salt, black pepper, garlic powder, and paprika. Dredge the liver pieces in the flour, shaking off any excess.
Heat a mixture of olive oil and butter in a large skillet over medium heat.
Add the thinly sliced onions to the skillet, cooking them slowly until they become soft and caramelized. Once done, remove the onions and set them aside.
If necessary, add a bit more butter to the skillet. Now, add the flour-coated liver pieces. Cook them for 2–3 minutes on each side until they’re brown but remain tender. Be careful not to overcook!
Return the caramelized onions to the pan with the liver. Pour in the beef broth and a splash of Worcestershire sauce, stirring gently to bring together a rich, flavorful gravy.
Allow the mixture to simmer for a few minutes until the sauce thickens adequately, coating the liver and onions perfectly.
Serve hot, drizzling extra gravy over everything for that added comfort.
How to plate and pair
For a beautiful presentation, serve your liver and onions on a warm plate, accompanied by creamy mashed potatoes or fluffy rice to soak up the delicious gravy. You might also consider a side of seasonal vegetables like steamed broccoli or sautéed green beans for a splash of color and added nutrients. A fresh garden salad dressed with a light vinaigrette can also complement the richness of this dish beautifully.
Storage and reheating tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stovetop or in the microwave. To freeze, pack it in suitable portions; it should keep well for up to 2 months. Be sure to let it cool completely before freezing to maintain its texture and flavor.
Helpful cooking tips
- Prepping is key: Make sure all your ingredients — particularly the onions — are ready before you start cooking to streamline the process.
- Don’t rush the onions: Slow-cooking them is crucial for achieving the best caramelization. They should be golden, soft, and slightly sweet by the time you’re ready to combine them with the liver.
- Test for doneness: Keep an eye on the liver as it cooks; you’re aiming for a moist, slightly pink center — overcooked liver can become tough and unappetizing.
Creative twists
Want to switch things up? Consider adding some sautéed mushrooms for an earthy flavor or even a splash of balsamic vinegar for a hint of sweetness. For a spicy kick, throw in some chopped fresh jalapeños when cooking the onions. You could also swap out the beef broth for chicken or vegetable broth for a lighter take.
Common questions
What can I substitute for beef liver?
If you’re not a fan of beef liver, chicken liver is a great alternative. It tends to be milder and more tender, and you can follow the same cooking process.
How long does it take to prepare this dish?
The preparation and cooking time combined takes about 30-40 minutes. It’s a quick meal that’s perfect for busy weeknights!
Can I make this dish ahead of time?
While the dish is best served fresh, you can prepare the components ahead of time. Cook the onions and liver separately, then combine with the gravy when ready to serve. Be sure to reheat gently to maintain texture.
