Liver and Onions Recipe
Old-fashioned liver and onions cooked in a cast iron skillet with caramelized onions. Flour-dredged beef liver gets a golden, crispy crust in about 25 minutes with just a handful of simple ingredients.
Servings: 4 servings
Calories: 339kcal
Equipment
- cast iron skillet 10 or 12 inch
- Shallow Bowl for flour dredge
Ingredients
- 1 pound beef liver sliced into portions
- 2 large onions sliced
- ½ cup all-purpose flour
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Slice the liver into portions if not already sliced.
- In a shallow bowl, mix the flour, salt, and black pepper.
- Lightly dredge the liver slices in the seasoned flour.
- Heat the butter and olive oil in a cast iron skillet over medium heat.
- Add the sliced onions and cook until soft and caramelized, about 10-12 minutes.
- Remove the onions from the skillet and set aside.
- Place the floured liver slices into the hot skillet.
- Cook the liver for 2-3 minutes per side until browned but still tender inside.
- Return the onions to the skillet and warm everything together for about 1 minute before serving.
Notes
For milder liver, soak slices in milk for 30 minutes before dredging in flour. Pat completely dry before dredging.
Do not overcook. Liver should be browned on the outside but still tender inside. 2-3 minutes per side is all it takes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 22g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 334mg | Sodium: 439mg | Potassium: 456mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19426IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 6mg
