Tender Beef Liver with Caramelized Onions
Discover how to make beef liver truly delicious! This comforting recipe transforms nutrient-rich beef liver into a savory, buttery meal with jammy caramelized onions and a simple pan sauce. Perfect for anyone looking for a quick, budget-friendly, and nourishing weeknight dinner. Even liver skeptics will ask for seconds!
Ingredients
- 1 lb beef liver preferably grass-fed, sliced
- 1 large sweet onion thinly sliced
- 2 tbsp butter tallow, or bacon grease (plus more as needed)
- ½ cup cold water
- 1 tbsp lemon juice or vinegar for soaking
- ½ tsp black pepper
- ½ tsp paprika optional
- ¼ cup all-purpose flour optional, for dredging
- ½ tsp dried thyme or 1 tsp fresh thyme optional
- ½ tsp garlic powder optional
- 2 tbsp balsamic vinegar or to taste
- ¼ cup beef broth for pan sauce, optional
- 1 tsp Dijon or whole-grain mustard optional
- Salt to taste
Instructions
- Soak the Liver:
- Place sliced beef liver in a bowl with cold water and lemon juice or vinegar.
- Soak for 30 minutes to reduce bitterness.
- Drain, rinse, and pat dry with paper towels.
- Prep & Season:
- Season liver slices with black pepper and paprika.
- If desired, dredge lightly in flour for a golden crust.
- Caramelize Onions:
- Heat 1 tbsp butter (or bacon grease) in a large skillet over medium-low heat.
- Add sliced onion, thyme, and garlic powder.
- Cook, stirring often, until soft and caramelized—about 10-15 minutes.
- Stir in balsamic vinegar; cook 1-2 minutes more.
- Remove onions from skillet and set aside.
- Cook the Liver:
- Add remaining butter to the skillet and increase heat to medium-high.
- Add liver slices in a single layer.
- Sear for 2–3 minutes per side, just until browned and still soft in the center.
- Do not overcook—remove promptly.
- Quick Pan Sauce (Optional):
- Remove liver from skillet.
- Add beef broth, mustard, and a splash of vinegar.
- Scrape up any browned bits and simmer 1-2 minutes until slightly reduced.
- Serve:
- Plate liver with caramelized onions on top.
- Drizzle with pan sauce if using.
- Serve hot over mashed potatoes, cauliflower mash, or with a crisp green salad.
Notes
Storage & Reheating Tips:
- Storage: Cool leftovers and refrigerate in an airtight container for up to 2 days.
- Reheating: Gently warm in a skillet over low heat or microwave in short bursts, just until heated through. Avoid overcooking to keep the liver tender.