Classic Beef Liver and Onions

This recipe delivers tender, perfectly seared beef liver smothered in a rich, savory onion gravy. The secret to keeping the liver tender is quick cooking—overcooking is what makes it tough!

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 1 lb (450g) beef liver, sliced into bite-sized strips or thin steaks
• 2 large onions, thinly sliced
• ½ cup all-purpose flour
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tbsp butter
• 2 tbsp olive oil (divided)
• 1 cup beef broth
• 1 tbsp Worcestershire sauce

Instructions

STEP 1: PREP THE LIVER

1. Rinse the liver slices gently under cold water and pat them completely dry with paper towels.
2. Optional Tip: If you want a milder flavor, soak the liver in milk for 20–30 minutes before cooking, then rinse and pat dry again.
3. Remove any tough outer membrane or large veins from the pieces.

STEP 2: COOK THE ONIONS

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
2. Add the thinly sliced onions. Cook, stirring occasionally, for about 10–12 minutes until they are soft, translucent, and beautifully caramelized.
3. Remove the onions from the skillet and set them aside on a plate.

STEP 3: DREDGE AND SEAR THE LIVER

1. In a shallow bowl or ziplock bag, mix the flour, salt, black pepper, garlic powder, and paprika.
2. Coat each piece of liver thoroughly in the flour mixture, shaking off any excess.
3. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet over medium-high heat.
4. Add the liver slices in a single layer (do not overcrowd the pan; cook in batches if necessary).
5. Sear for 2 to 3 minutes per side until a nice brown crust forms. The inside should still be slightly pink. Move them to the plate with the onions.

STEP 4: MAKE THE GRAVY & COMBINE

1. Reduce the heat to medium. Pour the beef broth and Worcestershire sauce into the hot skillet, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan.
2. Let the liquid simmer for 2–3 minutes until it begins to slightly thicken.
3. Return the onions and liver back into the skillet. Toss everything together in the sauce for 1 to 2 minutes just to warm through.